Dietetics and nutrition Books

Book SynopsisAuthors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on: the nutritional needs that change with aging; how your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions; easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more; how to discuss your decision to go vegan with friends and family; the challenges of caring for aging or ailing relatives who are not vegan; and many other topics of particular interest to those over 50. Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet.

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Book SynopsisWellness, Not Weight: Health at Every Size and Motivational Interviewing, brings a new, well rounded perspective to issues of weight, health and helping people change behavior. While many texts in the areas of health sciences and nutrition discuss specific, singular approaches to weight loss, this book is the first to address Health at Every Size (HAES), Motivational Interviewing (MI), and a non-diet, wellness approach to managing health and weight within one comprehensive text.The book is divided into three parts. Part One explores the three basic concepts of the book, the argument for a focus on wellness rather than body weight, the Health at Every Size paradigm, and Motivational Interviewing. Part Two provides more detailed background information for professionals and academics. It presents the science behind the approaches. Included articles offer clear, cogent explanations of potential risks and failures in a weight-centered approach to health, as well as discussions of the risks of a weight centered approach, including disordered eating and body image issues. This section of the book also provides information on how rigid attachment to dietary guidelines can be harmful to consumers, with a special exploration of the dangers posed to children. Part Two ends with articles exploring the need for size acceptance, teaching the concept of Health at Every Size, and the importance of teaching Health at Every Size ideas in the training of health care professionals. Part Three of the book helps health care professionals communicate a non-diet approach to clients and patients, as well as a discussion of the use of Motivational Interviewing techniques with a non-diet approach. Moving away from traditional approaches to weight loss, the included chapters discuss mindful eating, the eating competence model, practical steps for improving health, and non-dieting and spirituality. Wellness, Not Weight: Health at Every Size and Motivational Interviewing speaks to the emerging movement emphasizing wellness, not weight. Written with passion and insight, the book encourages people to nourish and exercise their bodies in healthy, loving and joyous ways. This book can be used in Health Sciences, Nutrition and Food Science, and Public Health courses. It is also useful for courses in Sociology, Psychology, and Women's Studies.

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Book SynopsisProtein powder can help individuals lose weight, build muscle, have more energy and perform their very best. The Ultimate Protein Powder Cookbook shares delicious ways to add protein to anyone’s diet, using protein powders to make a variety of healthy and delicious foods.Trade Review"... Protein Pow maestro Anna Sward is the first lady of fitness recipes for a reason: even when she's throwing handfuls of greenery into a perfectly good pancake batter, she knows how to get her ratios right. Excelsior!" -- Mr Hyde

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Book SynopsisThis is the loose-leaf version of Nutrition for Sport, Exercise, and Health, Second Edition With HKPropel Access, which offers students a less expensive, printed version of the text.Nutrition for Sport, Exercise, and Health, Second Edition With HKPropel Access, blends applied content with updated research-based guidelines to help students distinguish between nutrition recommendations backed by science and the plethora of misinformation available. Covering all the basics of nutrition, students will walk away with a clear understanding of how nutrition affects sport, exercise, and overall health. Organized to facilitate knowledge retention, the text logically progresses, with each chapter building upon the information previously presented. Students first get an overview of the role nutrition plays in overall well-being throughout a person’s life. They will learn the functions of carbohydrates, fat, and protein as well as the role each of these macronutrients plays in health and disease. And they will learn the dietary recommendations that support health and an active lifestyle. Next, the function of micronutrients in health and performance is covered. The text concludes with the application of nutrition principles, with guidance to properly fuel for sport, exercise, and health. Updated based on Dietary Guidelines for Americans, 2020-2025, the second edition incorporates new content on the following: The effect of ketogenic diets on health and muscle Vitamin D and its role in performance and inflammation The effect of progressive training programs on metabolism Sample nutrition plans, including a daily fluid plan, a plan to meet mineral needs, a food plan for resistance training, and more Omega-3 supplementation to support concussion prevention and recovery The latest research on why people regain weight after weight loss To assist students using the text, the second edition of Nutrition for Sport, Exercise, and Health has related online learning tools delivered through HKPropel to help students understand and apply concepts and research findings. These learning tools include flash cards to review key terms presented in the book and supplemental chapter activities to assess student learning and facilitate critical thinking. The chapter activities may be assigned and tracked by instructors through HKPropel, and chapter quizzes that are automatically graded can be used to test comprehension of critical concepts. Pedagogical aids within the text also enhance student understanding; these include chapter objectives, key terms, and review questions. Numerous sidebars provide key insights, real-world tips, relatable scenarios, and easy takeaways. Students and professionals alike will benefit from the broad coverage found in Nutrition for Sport, Exercise, and Health. They will have the science-based knowledge and tools they need to improve athletic performance, exercise outcomes, and general well-being. Note: A code for accessing HKPropel is included with all new print books.Table of ContentsPart I. The Big PictureChapter 1. Optimizing Health and Well-Being Throughout the Lifespan Nutrients General Nutrition Guidelines Exercise Sports Nutrition Credentials and Scope of Practice SummaryChapter 2. Energy Metabolism How Energy Fuels the Body Human Energy Metabolism Benefits of Training on Health and Athletic Performance Biosynthesis and Storage Pathways in Metabolism Hormonal Control of Metabolism Measuring Energy Intake and Expenditure Energy Availability in Sport SummaryPart II. Role of Energy-Yielding MacronutrientsChapter 3. Carbohydrate Classification of Carbohydrate Digestion and Absorption Metabolism of Carbohydrate Regulation of Glucose Metabolism Glycemic Response Carbohydrate as Fuel During Exercise Role of Carbohydrate in Exercise Fatigue Carbohydrate Recommendations Carbohydrate Content of Foods Carbohydrate and Health SummaryChapter 4. Fat Digestion and Metabolism Dietary Fats and Exercise Lipids and Dietary Fat Triglycerides and Health Dietary Recommendations SummaryChapter 5. Protein Amino Acids Classification and Function of Protein Digestion and Absorption Metabolic Fate of Protein in the Body Protein in the Diet Protein Quality Protein in Exercise and Sport Vegetarianism and Veganism Protein Deficiency and Excess Protein SummaryPart III. Role of Micronutrients, Water, and Nutritional SupplementsChapter 6. Vitamins Fat-Soluble Vitamins Water-Soluble Vitamins SummaryChapter 7. Minerals Macrominerals Trace Minerals SummaryChapter 8. Water and Electrolytes Water Electrolytes Water, Electrolytes, and Exercise Performance Hydration Assessment Hydration Recommendations for Exercise SummaryChapter 9. Nutritional Supplements and Other Substances Commonly Used in Sport Popularity of Supplement Use in Sport Regulation of Dietary Supplements Evaluation of Dietary Supplements Common Products and Supplements Used for Performance Enhancement Drugs Commonly Used in Sport SummaryPart IV. Application of Nutrition for Sport, Exercise, and HealthChapter 10. Body Weight and Composition Factors Contributing to Body Weight and Composition Body Weight and Composition Concerns in Activity and Sport Estimating Body Composition SummaryChapter 11. Nutrition for Aerobic Endurance ATP Production During Endurance Activities Energy-Yielding Macronutrient Requirements of Endurance Athletes Food Selection to Meet Nutrient Requirements Types of Carbohydrate and Performance Unique Challenges Facing Endurance Athletes General Recovery From Training Effects of Endurance Training on Macronutrient Metabolism SummaryChapter 12. Nutrition for Resistance Training Nutrition Before Resistance Training Nutrition During Resistance Training Nutrition After Resistance Training How Daily Dietary Intake Affects Muscle How Dieting Affects Muscle Nutrients That Support Muscle Functioning Sport Supplements for Resistance Training SummaryChapter 13. Changing Weight and Body Composition Understanding Body Fat Decreasing Body Fat Gaining Muscle Mass Losing Fat and Gaining Muscle at the Same Time SummaryChapter 14. Nutrition Concerns for Special Populations Children and Adolescents Masters Athletes People With Diabetes and Metabolic Syndrome Pregnant Women Vegetarian Populations People With Disordered Eating and Eating Disorders Summary

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Book SynopsisAn AJN Book of the Year Award Winner! Meet the ever-changing demands of providing quality nutritional care for patients across the lifespan. This popular text provides a strong foundation in the science of nutrition and a clear understanding of how to apply that knowledge in practice, recognizing the need for nurses to work with other healthcare professionals to ensure optimal nutrition in patient care.See what instructors and students are saying… “The nursing students really struggled with nutrition concepts and application to nursing. The book is well written and easy for the student to understand. Our Nutrition ATI scores improved dramatically after adding the book to the nursing courses.”—Carolyn Boiman, PhD, RN, InstructorFive Stars! This textbook is easy to read and follow. “It goes straight to the points that I need to study.”—Online Student Reviewer Revised & Streamlined! Thoroughly updated, reviewed, and revised throughout to reflect the latest developments in research and practice Updated! The latest nutritional guidelines and information, the Institute of Medicine’s recommendations for school meals, and references to government websites that reflect current recommendations and government programs that encourage healthy eating, as well as food allergy guidelines New! Clinical Judgment questions at the end of each chapter to provoke imaginative thought and foster discussion within the framework of Safe and Effective Nursing Care Expanded! Coverage of relevant culture and social issues, digestive health, probiotics, sustainability, and naturally functional foods More! Emphasis on Safe and Effective Nursing Care Emphasis on clinical applications, including “Clinical Application” boxes that illustrate how nutrition information is pertinent to providing health care Life cycle approach that includes screening tools and nutritional interventions for infants, children, adolescents, and mature adults, as well as pregnant and lactating women “Genomic Gems” boxes that highlight the links between a person's genetic make-up and utilization of nutrients and dietary substances “Case Studies” with proposed Care Plans to illustrate how the nutrition principles described in the chapter are applied in specific clinical situations Assessment tools and tables throughout, including Food Handling Guidelines, Labeling Regulations, Research Summaries, and Wellness Tips, as well as cautions for unregulated supplements and descriptions of interactions of food, drug, and over-the-counter nutrients Table of Contents UNIT IThe Role of Nutrients in the Human Body, 1 1Nutrition in Human Health, 3 2Carbohydrates, 24 3Fats, 36 4Protein, 49 5Energy Balance, 60 6Vitamins, 71 7Minerals, 94 8Water, 122 9Digestion, Absorption, Metabolism, and Excretion, 141 UNIT IIFamily and Community Nutrition, 159 10Life Cycle Nutrition: Pregnancy and Lactation, 161 11Life Cycle Nutrition: Infancy, Childhood, and Adolescence, 179 12Life Cycle Nutrition: The Mature Adult, 207 13Food Management, 224 UNIT IIIClinical Nutrition, 237 14Nutrient Delivery, 239 15Interactions: Food and Nutrients Versus Medications and Supplements, 259 16Weight Management, 280 17Diet in Diabetes Mellitus and Hypoglycemia, 298 18Diet in Cardiovascular Disease, 317 19Diet in Renal Disease, 333 20Diet in Digestive Diseases, 350 21Diet and Cancer, 375 22Nutrition in Critical Care, 389 23Diet in HIV and AIDS, 403 24Nutritional Care of the Terminally Ill, 414 Appendices ADietary Reference Intakes for Individuals, 425 BGlossary, 431 Index, 454 Available on DavisPlus Answers to End-of-Chapter Questions Bibliography

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Book SynopsisCamel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.Table of Contents1: Classification, History and Distribution of the Camel 2: Camel Meat in the World 3: Camel Nutrition for Meat Production 4: Camel Body Growth 5: Slaughtering and Processing of Camels 6: Inspection of Slaughtered Dromedary Camels 7: Prospects for Online Grading of Camel Meat Yield and Quality 8: Camel Carcass Quality 9: Distribution and Partitioning of Tissues in the Camel Carcass 10: Structure and Quality of Camel Meat 11: Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research 12: Processed Camel Meats 13: Nutritive and Health Value of Camel Meat 14: The Economical Potential of Camel Meat

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Book SynopsisA comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.Table of Contentsa: Preface 1: Plants of Indian Traditional Medicine with Antioxidant Activity 2: Natural Antioxidants from Traditional Chinese Medicinal Plants 3: Review on Antioxidant Potential of African Medicinal and Food Plants 4: Antioxidant Plants from Brazil 5: Antioxidant Characteristics of Korean Edible Wild Plants 6: Algae as Natural Source of Antioxidant Active Compounds 7: Antioxidant Potential of Marine Microorganisms: A Review 8: Biotechnology for Plants with Increased Levels of Antioxidants 9: Plant-Derived Antioxidants as Food Additives 10: Antioxidants: Biochemical Activity and Therapeutic Role in Plants and Humans 11: Pharmacology of Medicinal Plants Having Antioxidant Activity 12: Endophytic Fungal Association of Plants and Antioxidant Compounds 13: Mycorrhizal Fungi in the Formation of Antioxidant Compounds 14: Oxidative Stress and Role of Mushrooms as Reservoir of Potentially Active Natural Antioxidants – An Overview

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Book SynopsisNutrition-sensitive, food-based approaches towards hunger and malnutrition are effective, sustainable and long-term solutions. This book discusses the policy, strategic, methodological, technical and programmatic issues associated with such approaches, proposes "best practices" for the design, targeting, implementation and evaluation of specific nutrition-sensitive, food-based interventions and for improved methodologies for evaluating their efficacy and cost-effectiveness, and provides practical lessons for advancing nutrition-sensitive food-based approaches for improving nutrition at policy and programme level.Table of Contentsa: About the Editors b: Contributors c: Contributor Biographies d: Foreword Preface 1: Preface Preface 2: Address on behalf of the 1 billion hungry project Preface 3: Welcome Address Preface 4: Opening Address e: Acknowledgments f: Introduction Part I: Overview 1: Perspective on Nutritional Problems in Developing Countries: Nutrition Security Through Community Agriculture 2: Food Systems and Human Nutrition: Relationships and Policy Interventions Part II: Policy and Programme Experiences 3: Enhancing the Performance of Food-based Strategies to Improve Micronutrient Status and Associated Health Outcomes in Young Children from Poor Resource Households in Low-income Countries: Challenges and Solutions 4: Food-based Approaches for Combating Malnutrition – Lessons Lost? 5: Critical Issues to Consider in the Selection of Crops in a Food-based Approach to Improve Vitamin A Status – Based on a South African Experience 6: Contribution of Homestead Food Production to Improved Household Food Security and Nutritional Status – Lessons Learned from Bangladesh, Cambodia, Nepal and the Philippines 7: The Under-estimated Impact of Food-based Interventions 8: The Current Nutritional Status in China 9: Integrating Nutrition into Agricultural and Rural Development Policies: the Brazilian Experience of Building an Innovative Food and Nutrition Security Approach 10: Gender Informed Nutrition and Agriculture (GINA) Alliance and Nutrition Collaborative Research Support Program (NCRSP) 11: Guyana’s Hinterland Community-based School Feeding Program 12: The Impact of School Food Standards on Children’s Eating Habits in England 13: Animal Source Foods as a Food-based Approach to Improve Diet and Nutrition Outcomes 14: Adapting Food-based Strategies to Improve the Nutrition of the Landless: a Review of HKI’s Homestead Food Production Programme in Bangladesh 15: The Growing Connection Project – Mexico Case Study 16: Biofortification: a New Tool to Reduce Micronutrient Malnutrition 17: Medium-scale Fortification: a Sustainable Food-based Approach to Improve Diets and Raise Nutrition Levels 18: Optimized Feeding Recommendations and In-home Fortification to Improve the Iron Status in Infants and Young Children in the Republic of Tajikistan: a Pilot Project 19: Towards Long-term Nutritional Security: the Role of Agriculture in Dietary Diversity 20: Building Nutritional Self-reliance Part III: Contribution of FAO Departments and Divisions 21: Measurement of Dietary Diversity for Monitoring the Impact of Food-based Approaches 22: Nutrition Education and Food Security Interventions to Improve Complementary Feeding in Cambodia 23: Activities of the Animal Production and Health Division (AGA) to Improve Food and Nutrition Security 24: The Role of the Plant Production and Protection Division (AGP) in Supporting Crop Diversification for Sustainable Diets and Nutrition 25: Impact of Rural Infrastructures and Agro-Industries Division (AGS) Work for Improving Food and Nutrition Security 26: The Agricultural Development Economics Division of FAO (ESA) Work on Nutrition 27: Towards an Improved Framework for Measuring Undernourishment 28: Gender Dimensions of Food and Nutrition Security: Women’s Roles in Ensuring the Success of Food-based Approaches 29: Food-based Approaches for Improving Diets and Raising Levels of Nutrition: The Fish Story 30: Forestry in Improving Food Security and Nutrition 31: Legal and Institutional Aspects of Food and Nutrition Security 32: Food and Agriculture-based Approaches to Safeguarding Nutrition Before, During and After Emergencies: the Experience of FAO 33: Lessons from Support Given to the Implementation of Food Security Programmes in Over 100 Countries: the Feasibility of Integrated Food and Nutrition Security (F&NS) Approaches 34: Using Information Networks to Promote Improved Nutrition and Rural Development: FAO's Experience of Promoting School Milk Programmes 35: FAO Support to the CAADP Process 36: Selected Findings and Recommendations g: Index

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Book SynopsisHome parenteral nutrition (HPN) is the intravenous administration of nutrients carried out in the patient's home. This book analyses current practices in HPN, with a view to inform best practice, covering epidemiology of HPN in regions including the UK and Europe, USA and Australia, its role in the treatment of clinical conditions including gastrointestinal disorders and cancer, ethical and legal aspects and patient quality of life.Table of ContentsPart I: Parenteral Nutrition: An Overview 1: History of Parenteral Nutrition 2: Home Artificial Nutrition in Europe 3: Home Parenteral Nutrition in the USA 4: Home Parenteral Nutrition in Canada 5: Home Parenteral Nutrition in Australia and New Zealand 6: Home Parenteral Nutrition in China 7: Home Parenteral Nutrition in Japan Part II: Clinical Conditions 8: Transition form acute to chronic intestinal failure 9: Short Bowel Syndrome 10: Gastrointestinal Fistulae 11: Chronic Intestinal Pseudo-Obstruction 12: Radiation Enteropathy 13: Home Parenteral Nutrition in Cancer Patients 14: Rare Underlying Diseases and Indications 15: Home Parenteral Nutrition in the Elderly Part III: Complications 16: Home Parenteral Nutrition associated Liver Disease 17: Metabolic Bone Disease in Long-Term Home Parenteral Nutrition in Adults 18: Metabolic and Other Rare Complications of Home Parenteral Nutrition 19: Venous Access Related Complications: Infections 20: Non-Septic Catheter-Related Complications Part IV: Practical Issues 21: Adult Nutritional and Fluid Requirements for Home Parenteral Nutrition 22: Carbohydrates 23: Use of Lipids in Home Parenteral Nutrition 24: Amino Acids, Protein and the Gut 25: Micronutrients in Home Parenteral Nutrition 26: Choice of Venous Access in Home Parenteral Nutrition 27: Venous Access Care in Home Parenteral Nutrition 28: Teaching the Home Parenteral Nutrition Patient 29: Preparation and Provision of Home Parenteral Nutrition Solutions 30: Administration of Home Parenteral Nutrition 31: Monitoring Patients on Home Parenteral Nutrition 32: Dietary Care in Home Parenteral Nutrition and Intestinal Failure Part V: PAEDIATRICS 33: Home Parenteral Nutrition in Children 34: Home Parenteral Nutrition: Quality of Life and Psychosocial Issues Part VI: MISCELLANEOUS ASPECTSOF HOME PARENTERAL NUTRITION 35: Ethical and Legal Aspects of Home Parenteral Nutrition 36: Surgical Alternatives To Intestinal Transplantation in Patients with Short Bowel Syndrome 37: The Use of Hormonal Factors to Promote Intestinal Function in Short Bowel Syndrome 38: Indications for Intestinal Transplantation 39: Intestinal Transplantation 40: Home Parenteral Nutrition – Perspectives

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Book SynopsisNutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book covers a wide spectrum of human health and diseases, including the role of phytonutrients in the prevention and treatment. It also reviews biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals, and their role to combat different diseases.Table of ContentsPart-I: Introduction and Overview Chapter 1: Phytochemicals of nutraceutical importance: Do They Defend Against Diseases? Part-II: Phytochemicals in Disease and Prevention Therapy Chapter 2: Use of phytochemicals as adjuncts to conventional therapies for chronic kidney disease. Chapter 3: Natural Products in the Prevention of Cancer: Investigating Clues in Traditional Diets for Potential Modern Day Cures. Chapter 4: Resveratrol: A Chemo Preventative agent with Diverse Applications Part-III: Potential Alternative Therapeutic Dietary Supplements Chapter 5: Synbiotics: Promoting Gastrointestinal Health. Chapter 6: Nutraceuticals from microbes. Chapter 7: Phytochemicals of nutraceutical importance from Cactus and their role in human health. Part-IV: Importance and Benefits of Dietary Phytopharmaceuticals Chapter 8: Omega 3 and omega 6 Fatty Acids in human health. Chapter 9: Glucosinolates: The Phytochemicals of Nutraceutical Importance. Chapter 10: Role of phytoestrogens as nutraceuticals in human health. Chapter 11: Phytosterols and their healthy effect. Chapter 12: Carotenoids: Chemistry and Health Benefits Part-V: Antioxidant Phytonutrients and their Therapeutic Values Chapter 13: Phenolic Acids as Natural Antioxidants. Chapter 14: Role of Antioxidant polyphenols in Nutraceuticals and human health. Chapter 15: Antioxidant phytochemicals in cancer chemoprevention. Chapter 16: Antioxidants: Their Health Benefits and Plant Sources. Part-VI: Potential Traditional and Novel Food Interventions Chapter 17: Phytochemicals of nutraceutical importance from Curcuma longa L and their role in human health. Chapter 18: Phytochemistry of Plants Used in Traditional Medicine. Chapter 19: Vitamins and Minerals: Roles and Plant Sources. Chapter 20: Nutrigenomics: nurturing of genotype and role in human health.

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Book SynopsisFruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.Table of Contents1: Introduction 2: Alliums 3: Avocado 4: Blueberry and Cranberry 5: Brassicas 6: Citrus 7: Cucurbits 8: Exotics 9: Grape 10: Leafy Vegetables and Salads 11: Pome Fruit 12: Potato and Other Root Crops 13: Prunus 14: Ribes and Rubus 15: Strawberry 16: Tomato and Other Solanaceous Fruits 17: Tropical Fruit 18: Methodologies for Extraction, Isolation, Characterization and Quantification of Bioactive Compounds 19: Methodologies for Evaluating In Vitro and In Vivo Activities of Bioactive Compounds

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Book SynopsisFood is a major health issue; the links between diet and health are dominant in nutrition discourse and practice. Food and Health: Actor Strategies in Information and Communication identifies the informational practices of nutrition professionals and consumers to study the structural elements of food and health. It analyzes the communication strategies of actors and the dissemination and use of information related to both food for health and health through food. The book considers nutrition from the point of view of public policies, educational organizations, preventive measures, consumers and patients. Table of ContentsPreface xiViviane CLAVIER and Jean-Philippe DE OLIVEIRA Introduction xiiiViviane CLAVIER and Jean-Philippe DE OLIVEIRA Part 1. Public Space and Communication and Legitimization Strategies 1 Chapter 1. Food as a Public Health Problem: Convergences and Divergences of Public and Private Actor Games 3Sylvie BARDOU-BOISNIER and Jean-Philippe DE OLIVEIRA 1.1. Introduction 3 1.2. The “crisis of confidence” in the agri-food industries 5 1.2.1. Food and fear 6 1.2.2. A generalized crisis of agri-food companies and their communication policies 10 1.2.3. An evolution in consumer food practices 14 1.3. Food as a public health issue 15 1.3.1. Organizations and the emergence of a societal issue 16 1.3.2. Constituted audiences and opinion leaders 18 1.4. The PNNS: communication and actors’ logic 20 1.4.1. A consensus on the need for regulation 20 1.4.2. The PNNS as a framework for the State: better production for better communication? 22 1.5. Conclusion 25 1.6. References 26 Chapter 2. From Controversy to Media Controversy: Analysis of Communication Strategies Concerning the Health Risk of Growing Limousin Apples 29Christelle DE OLIVEIRA and Audrey MOUTAT 2.1. Introduction 29 2.2. The Limousin apple at the heart of a controversy 31 2.3. Unbalanced communication strategies 37 2.4. From controversy to media controversy 42 2.5. Conclusion 47 2.6. References 49 Chapter 3. Naming “Antibiotic-Free” Meat: American Agri-Food Industry Communication between Commitment and Guaranteeing Food Safety 53Estera BADAU 3.1. Globalization of the antimicrobial resistance problem and diversification of action programs 53 3.2. A variety of formulas to name “antibiotic-free” meat in the United States 54 3.3. Problematization, hypothesis and methodology 56 3.4. Stages of progressive communication 60 3.4.1. The voluntary approach 60 3.4.2. First naming attempts 62 3.4.3. Commitment through action 62 3.5. Emergence and use of the no antibiotics ever and no/without medically important antibiotics formulas 63 3.5.1. Private industry’s claim and takeover of an institutional formula 63 3.5.2. Brand commitment and guarantee of food safety 64 3.6. Conclusion 66 3.7. Appendix. Methodological aspects: corpus building 68 3.7.1. The press corpus compiled for our thesis work 68 3.7.2. Constitution of the corpus for this chapter 68 3.8. References 72 Chapter 4. From Health Responsibility to Ethical Responsibility: The Legitimization of New Vegetable Experts in France 75Clémentine HUGOL-GENTIAL, Sarah BASTIEN, Hélène BURZALA and Audrey NOACCO 4.1. Introduction 75 4.2. Expert nutritionists and the gradual erasure of the traditional expert figure 78 4.3. Dissemination of the socio-ecological discourse on vegetables: the dissolution of journalistic discourse in favor of “ethical” value 84 4.4. Chefs and culinary experts: from the acceleration of public authorities’ health discourse to an integrative discourse on ethics 86 4.5. Conclusion 90 4.6. References 92 Part 2. Education and Prevention: A Critical Approach to Discourses and Dispositives 97 Chapter 5. Food at School: Between Science and Norm 99Simona DE IULIO, Susan KOVACS, Christian ORANGE, Denise ORANGE-RAVACHOL and Davide BORRELLI 5.1. Introduction 99 5.2. Using scientific expertise to achieve public policy 102 5.2.1. Public policy on food education: strategic use of studies and statistics on obesity and overweight 102 5.2.2. The “Food Education” page of the Éduscol web portal: rewriting technocratic science 104 5.3. Food pedagogy and the challenge of school interdisciplinarity 107 5.3.1. Promoting interdisciplinarity across school subjects 107 5.3.2. Interdisciplinarity in teachers’ discourse 111 5.4. Food pedagogy and food communication dispositives: applied or normative science? 116 5.4.1. In praise of applied science: food in school textbooks 116 5.4.2. Playful science as a means to promote eating behaviors 118 5.4.3. When students take on the role of statisticians: relaying technocratic science 121 5.5. Conclusion 123 5.6. References 124 Chapter 6. Info-educational Dispositives to Educate Children about Nutrition 129Marie BERTHOUD 6.1. Introduction 129 6.2. Educating about the nutritional model 133 6.3. Designing info-pedagogical dispositives to educate about nutrition in schools 134 6.3.1. The association of multiple professionals 135 6.3.2. A homogeneous production 136 6.4. Adapted national dispositives 139 6.4.1. “Léo and Léa”: info-educational dispositives for schools 139 6.4.2. A tool belonging to national public institutions 142 6.4.3. A tool to mobilize children 144 6.5. Conclusion 147 6.6. References 148 Chapter 7. Communication and Nutrition: The Clinician’s Point of View 151Anne-Laure BOREL 7.1. Introduction 151 7.2. The physiology of eating behavior and its dysfunction in terms of obesity 152 7.3. The “confusiogenic” effect of communication on nutrition among obese people 154 7.4. The danger of increasing the stigmatization of obese people through communication on nutrition 156 7.5. The danger of increased eating disorders through nutrition communication 158 7.6. Conclusion 159 7.7. References 160 Part 3. Information, Food and Health: Consumers’ and Patients’ Points of View 161 Chapter 8. Information Resources and Information Practices in the Context of the Medicalization of Food 163Viviane CLAVIER 8.1. Introduction 163 8.2. Taking context into account in the study of information practices and information resources 165 8.2.1. The medicalization of food 165 8.2.2. From nutritional information to the nutritionalization of knowledge 168 8.2.3. Three social logics in the health sector 170 8.3. More diversified information practices than in the health field 171 8.3.1. Targeted and intentional practices 172 8.3.2. Floating and unintentional practices 174 8.4. Sources of information and forms of medicalization of knowledge 175 8.4.1. Nutrition professionals as resources 176 8.4.2. Food in health discussion forums 178 8.5. Conclusion 182 8.6. References 183 Chapter 9. Labeling for Sustainable Food: The Consumer’s Point of View 189Anne LACROIX, Laurent MULLER and Bernard RUFFIEUX 9.1. The potential role of labeling in a sustainable food perspective 189 9.2. Data collection techniques 191 9.2.1. Observing information behaviors when purchasing 194 9.2.2. Defining priorities for information 196 9.2.3. Identifying opinions and beliefs 198 9.2.4. Assessing expectations 199 9.3. Limited use of information when purchasing 200 9.3.1. Consultation of a small part of the available information 200 9.3.2. Price and origin: major benchmarks 201 9.3.3. Influence of education and income levels on the use of information 201 9.3.4. Diversified benchmarks for sustainable food 202 9.4. A widely shared desire for more information 203 9.4.1. A significant demand for information from less well-off consumers 203 9.4.2. Packaging: a favored material 204 9.4.3. Priorities for clarification information on packaging 204 9.5. Opinions expressing beliefs and mistrust 205 9.5.1. Origin, a vector of beliefs on sustainable food 205 9.5.2. Mistrust towards all actors in the food chain 206 9.5.3. Simpler and more practical labeling 206 9.5.4. A plea for comprehensive information 207 9.6. Conclusions 208 9.6.1. From desired information to the information used 208 9.6.2. Sustainable food from a consumer point of view 208 9.7. Implications for stakeholders 209 9.8. Appendices 211 9.8.1. Appendix 1. Screenshot of the online experiment 211 9.8.2. Appendix 2. Screenshot of the face-to-face survey 212 9.9. References 213 Chapter 10. Social Appropriation of “Diet and Health” Information: From Public Health Campaigns to Digital Tools 217Faustine RÉGNIER 10.1. Introduction 217 10.2. Dissemination and appropriation of “diet and health” information in public health campaigns 220 10.2.1. Dissemination of general information 220 10.2.2. General information: socially unequal reception 221 10.3. “Diet and health” information and personalized digital tools: issues and shifts 225 10.3.1. Customization tools: are they effective media? 225 10.3.2. First lessons: plural shifts and appropriations of information via digital technology 228 10.4. Conclusion 234 10.5. References 235 Postface 239David DOUYÈRE List of Authors 243 Index 245

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Book SynopsisThis book provides evidence to support the health-promoting components of green tea for human health. It explores the significance of green tea and its catechins represented by epigallocatechin gallate (EGCG), demonstrating their beneficial effects on diseases including cancer, obesity, arteriosclerosis, diabetes, hepatitis, and neurodegenerative diseases. The present status of human studies and avenues for future research are discussed. It is written by a team of experts from across the globe and makes significant Japanese findings available to international researchers. It is an essential resource for researchers interested in the biochemistry and pharmacology of green tea, and functional foods and beverages.Table of ContentsPart 1: Overall Perspective 1: Efficacy of Tea in Human Health 2: Characteristics of Japanese Green Tea 3: Research on Tea and Human Health in China and the Contribution to the Development of Chinese Tea Industry 4: Studies on Japanese Scientists on the Health Effects of Green Tea 5: Health Related Studies of Tea in Africa 6: Efficient Synthesis of Catechin Probe and Its Molecular Dynamics 7: Bioavailability and Biotransformation of Tea polyphenols Part 2: Anti-Cancer Effects 8: Tea Catechins in Cancer Prevention and Therapy- Molecular Mechanism and Human Relevance 9: Green Tea Catechins for the Prevention of Colorectal Tumorigenesis: from Bench to Bed 10: Green Tea Polyphenol EGCG Sensing Receptor 11: Clinical Trials and New Drug Development Part 3: Effects on Obesity, Metabolic Syndrome and Related Diseases 12: Preventive Effects of Obesity by Green Tea and its Components 13: The Effects of Tea Gallolyl Catechins on the Reduction of Body Fat 14: Protective Effects of Green Tea Catechins on Cardio- and Cerebral Vascular Diseases 15: Preventive Effects on Human Obesity 16: Anti-diabetic Effects Part 4: Other Health Beneficial Effects of Tea Catechins and other Constituents 17: Impact of Green Tea Catechins on Multi-drug-resistant Bacterial Pathogens 18: Effects of Green Tea on Influenza Infection and the Common Cold 19: Immune Regulatory Effect of Green Tea 20: Protective Effects of Catechins on Hepatitis and Liver Fibrosis 21: Effects of Green Tea Catechins on Aging and Dementia 22: Green Tea in the Protection against Neurodegeneration 23: Effect of High-Molecular-Weight Polyphenol (Mitochondria Activation Factor) Derived from Black Tea and Oolong Tea on Mitochondria Function 24: Effects of Theanine and Other Ingredients of Tea on Stress and Aging 25: Green Tea and Oral Health 26: Radioprotective Effects of Green Tea 27: Effects of Catechins on Intestinal Flora

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Book SynopsisThis book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets. The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth's future. Presenting the latest findings, they: - Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability. - Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet's limits to growth. - Review tools, methods and indicators for assessing sustainable diets. - Describe lessons learned from case studies on both traditional food systems and current dietary challenges. As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy.Table of ContentsPART I: GRAND CHALLENGES 1: Sustainable Diets: a Bundle of Problems (Not One) in Search of Answers 2: Sustainable Diets: the Public Health Perspective 3: The Challenges of Sustainable Food Systems Where Food Security Meets Sustainability – What are Countries Doing? 4: Climate Change and Sustainable and Healthy Diets 5: Biodiversity Loss: We Need to Move from Uniformity to Diversity 6: Agroecology and Nutrition: Transformative Possibilities and Challenges 7: Indigenous Food Systems: Contributions to Sustainable Food Systems and Sustainable Diets 8: Can Cities from the Global South be the Drivers of Sustainable Food Systems? 9: Consumer-level Food Waste Prevention and Reduction Towards Sustainable Diets PART II: SUSTAINABLE DIETS: QUALITATIVE AND QUANTITATIVE APPROACHES 10: Attaining a Healthy and Sustainable Diet 11: Highlighting Interlinkages Between Sustainable Diets and Sustainable Food Systems 12: Understanding the Food Environment: the Role of Practice Theory and Policy Implications 13: Sustainable Diets: Social and Cultural Perspectives 14: Nutritional Indicators to Assess the Sustainability of the Mediterranean Diet 15: Assessing the Environmental Impact of Diets 16: Sustainable Diets and Food-based Dietary Guidelines 17: Costs and Benefits of Sustainable Diets: Impacts for the Environment, Society and Public Health Nutrition PART III: MOVING FORWARD 18: The One Planet Sustainable Food Systems (SFS) Programme as a Multi-stakeholder Platform for a Systemic Approach 19: The Med Diet 4.0 Framework: a Multidimensional Driver for Revitalizing the Mediterranean Diet as a Sustainable Diet Model 20: Traditional Foods at the Epicentre of Sustainable Food Systems 21: Globally Important Agricultural Heritage Systems (GIAHS): a Legacy for Food and Nutrition Security 22: Sustainability Along All Value Chains: Exploring Value Chain Interactions in Sustainable Food Systems 23: Sustainable and Healthy Gastronomy in Costa Rica: Betting on Sustainable Diets 24: How Organic Food Systems Support Sustainability of Diets 25: Institutional Food Procurement for Promoting Sustainable Diets 26: Renewing Partnerships with Non-state Actors for Sustainable Diets through Sustainable Agriculture 27: Decalogue of Gran Canaria for Sustainable Food and Nutrition in the Community 28: Ten Years to Achieve Transformational Change: the United Nations Decade of Action on Nutrition 2016–2025 29: Towards a Code of Conduct for Sustainable Diets

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Book SynopsisNutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book covers a wide spectrum of human health and diseases, including the role of phytonutrients in the prevention and treatment. It also reviews biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals, and their role to combat different diseases.Table of ContentsPart-I: Introduction and Overview Chapter 1: Phytochemicals of nutraceutical importance: Do They Defend Against Diseases? Part-II: Phytochemicals in Disease and Prevention Therapy Chapter 2: Use of phytochemicals as adjuncts to conventional therapies for chronic kidney disease. Chapter 3: Natural Products in the Prevention of Cancer: Investigating Clues in Traditional Diets for Potential Modern Day Cures. Chapter 4: Resveratrol: A Chemo Preventative agent with Diverse Applications Part-III: Potential Alternative Therapeutic Dietary Supplements Chapter 5: Synbiotics: Promoting Gastrointestinal Health. Chapter 6: Nutraceuticals from microbes. Chapter 7: Phytochemicals of nutraceutical importance from Cactus and their role in human health. Part-IV: Importance and Benefits of Dietary Phytopharmaceuticals Chapter 8: Omega 3 and omega 6 Fatty Acids in human health. Chapter 9: Glucosinolates: The Phytochemicals of Nutraceutical Importance. Chapter 10: Role of phytoestrogens as nutraceuticals in human health. Chapter 11: Phytosterols and their healthy effect. Chapter 12: Carotenoids: Chemistry and Health Benefits Part-V: Antioxidant Phytonutrients and their Therapeutic Values Chapter 13: Phenolic Acids as Natural Antioxidants. Chapter 14: Role of Antioxidant polyphenols in Nutraceuticals and human health. Chapter 15: Antioxidant phytochemicals in cancer chemoprevention. Chapter 16: Antioxidants: Their Health Benefits and Plant Sources. Part-VI: Potential Traditional and Novel Food Interventions Chapter 17: Phytochemicals of nutraceutical importance from Curcuma longa L and their role in human health. Chapter 18: Phytochemistry of Plants Used in Traditional Medicine. Chapter 19: Vitamins and Minerals: Roles and Plant Sources. Chapter 20: Nutrigenomics: nurturing of genotype and role in human health.

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Book SynopsisHome parenteral nutrition (HPN) is the intravenous administration of nutrients carried out in the patient's home. This book analyses current practices in HPN, with a view to inform best practice, covering epidemiology of HPN in regions including the UK and Europe, USA and Australia, its role in the treatment of clinical conditions including gastrointestinal disorders and cancer, ethical and legal aspects and patient quality of life.Table of ContentsPart I: Parenteral Nutrition: An Overview 1: History of Parenteral Nutrition 2: Home Artificial Nutrition in Europe 3: Home Parenteral Nutrition in the USA 4: Home Parenteral Nutrition in Canada 5: Home Parenteral Nutrition in Australia and New Zealand 6: Home Parenteral Nutrition in China 7: Home Parenteral Nutrition in Japan Part II: Clinical Conditions 8: Transition form acute to chronic intestinal failure 9: Short Bowel Syndrome 10: Gastrointestinal Fistulae 11: Chronic Intestinal Pseudo-Obstruction 12: Radiation Enteropathy 13: Home Parenteral Nutrition in Cancer Patients 14: Rare Underlying Diseases and Indications 15: Home Parenteral Nutrition in the Elderly Part III: Complications 16: Home Parenteral Nutrition associated Liver Disease 17: Metabolic Bone Disease in Long-Term Home Parenteral Nutrition in Adults 18: Metabolic and Other Rare Complications of Home Parenteral Nutrition 19: Venous Access Related Complications: Infections 20: Non-Septic Catheter-Related Complications Part IV: Practical Issues 21: Adult Nutritional and Fluid Requirements for Home Parenteral Nutrition 22: Carbohydrates 23: Use of Lipids in Home Parenteral Nutrition 24: Amino Acids, Protein and the Gut 25: Micronutrients in Home Parenteral Nutrition 26: Choice of Venous Access in Home Parenteral Nutrition 27: Venous Access Care in Home Parenteral Nutrition 28: Teaching the Home Parenteral Nutrition Patient 29: Preparation and Provision of Home Parenteral Nutrition Solutions 30: Administration of Home Parenteral Nutrition 31: Monitoring Patients on Home Parenteral Nutrition 32: Dietary Care in Home Parenteral Nutrition and Intestinal Failure Part V: PAEDIATRICS 33: Home Parenteral Nutrition in Children 34: Home Parenteral Nutrition: Quality of Life and Psychosocial Issues Part VI: MISCELLANEOUS ASPECTSOF HOME PARENTERAL NUTRITION 35: Ethical and Legal Aspects of Home Parenteral Nutrition 36: Surgical Alternatives To Intestinal Transplantation in Patients with Short Bowel Syndrome 37: The Use of Hormonal Factors to Promote Intestinal Function in Short Bowel Syndrome 38: Indications for Intestinal Transplantation 39: Intestinal Transplantation 40: Home Parenteral Nutrition – Perspectives

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Book SynopsisA comprehensive overview of both traditional and current knowledge on the health effects of plant based antioxidants, this book reviews medicinal and aromatic plants from around the world. It covers the different sources of antioxidants including essential oils, algae and marine microorganisms, as well as the role of abiotic and biotic stresses, endophytes, transgenic approaches in scavenging ROS and antioxidant plants used in different therapeutic systems.Table of Contentsa: Preface 1: Plants of Indian Traditional Medicine with Antioxidant Activity 2: Natural Antioxidants from Traditional Chinese Medicinal Plants 3: Review on Antioxidant Potential of African Medicinal and Food Plants 4: Antioxidant Plants from Brazil 5: Antioxidant Characteristics of Korean Edible Wild Plants 6: Algae as Natural Source of Antioxidant Active Compounds 7: Antioxidant Potential of Marine Microorganisms: A Review 8: Biotechnology for Plants with Increased Levels of Antioxidants 9: Plant-Derived Antioxidants as Food Additives 10: Antioxidants: Biochemical Activity and Therapeutic Role in Plants and Humans 11: Pharmacology of Medicinal Plants Having Antioxidant Activity 12: Endophytic Fungal Association of Plants and Antioxidant Compounds 13: Mycorrhizal Fungi in the Formation of Antioxidant Compounds 14: Oxidative Stress and Role of Mushrooms as Reservoir of Potentially Active Natural Antioxidants – An Overview

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Book SynopsisGac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly ß-carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids. This book provides the latest research on this fruit, from cultivation through to novel processing technologies for health products. It addresses several techniques for propagation and cultivation in order to increase the production and quality of Gac fruit, including traditionally used parts of the fruit (aril) and those whose value has not yet been maximized (peel, pulp and seed). This plant has the potential to be a high value crop, particularly as parts of the fruit can be processed into nutrient supplements and natural colorants. Currently only the aril is commercially harvested, and this presents opportunities for upcycling the rest of the fruit. As such, this book contains special emphasis on: · Improving yield and fruit quality. · Extraction methods of Gac oil rich in ß-carotene and lycopene from the aril and peel. · Encapsulation of Gac oil and applications in various food products. · Nutritional values and bioactive compounds of Gac pulp and peel. · Processing and utilization of Gac seeds. · The market for Gac target products. Practical applied technologies such as microwave drying, heat pump drying, freeze drying, ultrasound assisted extraction, supercritical CO2 extraction, encapsulation techniques are all presented. This is an essential reference text for academics, researchers and graduate students in Gac fruit cultivation, food processing, science and nutrition. Product developers in health food and health supplements will also find it valuable.Table of ContentsChapter 1: Improving Cultivation of Gac Fruit. Xuan T. Tran and Sophie E. Parks Chapter 2: Diversity in Nutrition and Bioactivity of Gac Fruit. Dao Nguyen and Tien Huynh Chapter 3: Carotenoids in Gac Fruit Aril - Structure and bioaccessibility. Sevcan Ersan and Judith Müller-Maatsch Chapter 4: Gac Aril Processing Technology. Tuyen C. Kha and Minh H. Nguyen Chapter 5: Advanced Extraction Techniques for Gac Aril Oil. Huan Phan-Tai, Tuyen C. Kha and Minh H. Nguyen Chapter 6: Membrane Filtration Technology and its Application in Gac (Momordica cochinchinensis Spreng) oil concentration. Huynh Cang Mai Chapter 7: Microencapsulation of Gac Aril Oil. Ngoc T. M. Ta, Tuyen C. Kha, Minh H. Nguyen Chapter 8: Processing Technology of Gac Pulp and Peel. Hoang Van Chuyen Chapter 9: Processing Technology of Gac Seeds. Van-Anh Le Chapter 10: The Market of the Gac Target Products¬. Tai Huu Pham

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Book SynopsisThe glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, whilst encouraging readers to think critically about the issues involved.Table of Contents1: Historical Introduction 2: Determining the GI of Foods - Methodological Considerations 3: The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index 4: Mechanisms by which Different Carbohydrates Elicit Different Glycaemic 5: Glycaemic Index: Application to Mixed Meals 6: Measuring Diet GI 7: Glycaemic Index and Health 8: Glycaemic Index and Disease 9: Glycaemic Index versus Glycaemic Load

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Book SynopsisVitamin E is an important dietary constituent which helps in the defence against cellular damage. The process of its absorption from food and its utilisation by the body is an intricate series of reactions. It is also used therapeutically in treating numerous diseases and conditions such as skin damage and the prevention of pathological lesions in major organs, and has been shown to be an important factor in preventing heart disease and cancer. Over 100 chapters from international contributors make this book the most comprehensive reference work in describing both the positive and negative effects and actions of Vitamin E. Chapters are divided into subsections which cover: nomenclature, biochemical, physical and chemical aspects of vitamn E related compounds. Dietary and nutritional influences and effects; cocktails, anti-oxidants mixtures and novel analogues; general physiological systems, metabolism and metabolic stress; brain, neurological and optical systems; reproductive systems, fetus and infant; musculo-skeletal systems and exercise; cardiovascular and pulmonary systems; skin; hepatic, nephrotic and gastrointestinal systems; immune and haematological systems and cancer.Table of ContentsSection 1: Nomenclature, Biochemical, Physical and Chemical Aspects of Vitamin E Related Compounds Section 2: Dietary and Nutritional Influences and General Effects Section 3: Cocktails, Anti-Oxidant Mixtures and Novel Analogues Section 4: General Physiological Systems, Metabolism and Metabolic Stress Section 5: Brain, Neurological and Optical Systems Section 6: Reproductive Systesm, Fetus and Infant Section 7: Musculo-Skeletal Systems and Exercise Section 8: Cardiovascular, Haematological and Pulmonary Systems Section 9: Skin Section 10: Hepatic, Nephrotic and Gastrointestinal Systems and Other Organ Systems Section 11: Immune and Haematological Systems Section 12: Cancer

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Book SynopsisObesity is one of the most relevant public health concerns today and it is now evident that body weight control is achieved through highly integrated physiological interactions like nutrient selection as well as being influenced by genetic and environmental factors. Moreover, energy balance regulation is a complex process aimed at maintaining constant energy stores. Presenting a detailed and comprehensive account of the roles of specific peptides in energy balance, food intake control and co-morbidities, this review provides a better understanding of the patho-physiology of energy balance and obesity.Table of ContentsSection 1: Central pathways involved in the control of food intake and energy expenditure 1: Orexigenic neuropeptides: Hypothalamic regulation of appetite 2: Anorexigenic peptides 3: Newcomers and supporting actors Section 2: Peripheral signals participating in energy homeostasis and obesity: associated alterations 4: The gut as a second brain 5: The adipo-hepato-insular axis in glucose homeostasis 6: Elements of the adipostat 7: Adipocytokines participating in the immune-stress response 8: Peptides involved in vascular homeostasis 9: Natriuretic peptides and other lipolytic peptides involved in the control of lipid mobilization Section 3: Integrative Perspectives 10: Hierarchy of neural pathways controlling energy homeostasis 11: Relevance of reward signals in the homeostatic control of energy balance 12: Overview of the Integrative physiology of adipose tissue in energy homeostasis 13: Is the energy homeostasis system inherently biased toward weight gain? A teleological molecular physiological and clinical view 14: Embracing complexity: The emergence of functional neuroimaging and other methodologies to study the role of the human brain in the pathophysiology of obesity. 15: Application of ""OMICS"" strategies to obesity research 16: Implications for the future of obesity management"

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Book SynopsisFruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of specific bioactive compounds found in some fresh produce types may protect against oxidative damage and reduce the incidence of certain cancers and chronic diseases. This book collectively discusses and reviews empirical data on health-promoting properties of major fresh produce types. It provides detailed information on identity, nature, bioavailablity, chemopreventative effects and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterisation and quantification of bioactive compounds and the in vitro and in vivo anticancer assays. This book is an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.Table of Contents1: Introduction 2: Alliums 3: Avocado 4: Blueberry and Cranberry 5: Brassicas 6: Citrus 7: Cucurbits 8: Exotics 9: Grape 10: Leafy Vegetables and Salads 11: Pome Fruit 12: Potato and Other Root Crops 13: Prunus 14: Ribes and Rubus 15: Strawberry 16: Tomato and Other Solanaceous Fruits 17: Tropical Fruit 18: Methodologies for Extraction, Isolation, Characterization and Quantification of Bioactive Compounds 19: Methodologies for Evaluating In Vitro and In Vivo Activities of Bioactive Compounds

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Book SynopsisChemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.Trade ReviewWe live in an era where 'food safety' is rarely out of the news, and rightly so, as the importance of food and nutrition in human health becomes increasingly clear. Therefore the arrival of this book is timely: taking a holistic, 360o, farm-to-fork approach, it provides the reader with a clear grounding on all relevant aspects of chemical food safety, from the various sources and origins of chemical toxins that can find their way into food, through the effects of toxins on the body, and laboratory-based approaches used to test the toxicity of chemicals, to the principal ways in which foods are tested for the presence of toxins. Useful, relevant background information regarding regulatory bodies, whose task it is to legislate and "police" food safety, is also provided. Naturally-occurring toxins are covered, and some attention is also focused on more recent and 'emerging' topics such as allergens and GMOs. Great care has clearly been taken to ensure a clear writing style throughout, and the diagrams and figures are also very clear. Overall, this is a very well-structured, well-written and relevant book that will provide any chemically-literate reader with an excellent grounding in the area of Chemical Food Safety. -Gerard O'Brien, Course Director BSc Hons Food and Nutrition, University of Ulster, Northern IrelandTable of Contents1: Food, nutrition and food safety; an introduction 2: The food production and processing chain 3: Unwanted chemical substances 4: The production and processing chain in food safety 5: Introduction to ADME (Absorption, Distribution, Metabolism and Excretion) 6: Absorption and distribution of chemical compounds 7: Metabolism of chemical compounds 8: Excretion of chemical compounds and their metabolites 9: Toxicokinetics 10: Toxicodynamics 11: An introduction to the history of regulation and control worldwide (International institutions in risk assessment and safety regulation) 12: The EU with EFSA and EMEA 13: Safety assessment methods in the laboratory: toxicity testing 14: In vitro methods 15: Naturally inherent plant toxicants -introduction and non-glycosidic compounds 16: Naturally inherent plant toxicants - glycosides 17: Naturally inherent toxins: mushrooms, algae (marine biotoxins) and animals 18: Introduction to food contaminants and about metals, metalloids and other elements 19: Mycotoxins 20: Pesticides and persistent organic pollutants (POP's) 21: Contaminants from processing machinery and food contact materials 22: Toxic compounds formed during processing or improper storage 23: Veterinary drugs and contaminant overall conclusion 24: Food additives and flavourings etc. 25: Food allergies and intolerances 26: Analytical chemistry in food safety 27: Risk analysis 28: Food safety (quality) assurance and certification of production 29: GMO and food 30: Cases

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Book SynopsisMicronutrient deficiency affects more than two billion people in the world today, contributing to the vicious cycle of malnutrition and underdevelopment. Micronutrient deficiencies have long-ranging effects on health, learning ability and productivity. Food-based approaches, which include food production, dietary diversification and food fortification, are sustainable strategies for improving the micronutrient status of populations. This book focuses on practical, sustainable actions for overcoming micronutrient deficiencies through increased access to, and consumption of, adequate quantities and an appropriate variety of safe, good-quality food.Table of Contentsa: Foreword b: Preface c: Acknowledgments d: About the editors e: Contributors f: Introductory Chapter 1: Strategies for preventing multi-micronutrient deficiencies: a review of experiences with food-based approaches in developing countries 2: Addressing micronutrient malnutrition to achieve nutrition security 3: Agricultural interventions and nutrition: lessons from the past and new evidence 4: A 3year cohort study to assess the impact of an integrated food- and livelihood-based model on undernutrition in rural western Kenya 5: Food-based, low-cost strategies to combat micronutrient deficiencies: evidence-based interventions in Lesotho and Malawi 6: Animal source foods as a food-based approach to address nutrient deficiencies and functional outcomes: a study among Kenyan schoolchildren 7: Small animal revolving funds: an innovative programming model to increase access to and consumption of animal source foods by rural households in Malawi 8: Aquaculture's role in improving food and nutrition security 9: A home gardening approach developed in South Africa to address vitamin A deficiency 10: AVRDC - The World Vegetable Center's approach to alleviate malnutrition 11: Introducing vegetables into the India Mid-Day Meal Programme (MDM): the potential for dietary change 12: Developing micronutrient-rich snacks for pre-conception and antenatal health: the Mumbai Maternal Nutrition Project (MMNP) 13: Approaches and lessons learned for promoting dietary improvement in Pohnpei, Micronesia 14: A food systems approach to increase dietary zinc intake in Bangladesh based on an analysis of diet, rice production and processing 15: Combating iron deficiency: food-based approaches 16: Human micronutrient deficiencies: linkages with micronutrient deficiencies in soils, crops and animal nutrition 17: Nationwide supplementation of sodium selenate to commercial fertilizers. History and 20-year results from the Finnish selenium monitoring programme 18: Leaf concentrate and other benefits of leaf fractionation 19: Disability-Adjusted Life Years (DALYs): a methodology for conducting economic studies of food-based interventions such as biofortification

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Book SynopsisOne of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together insights from a number of sub-disciplines within psychology and related discplines, in terms of what they can tell us about the influence on human food choice. It is organised into five main sections which cover: models of food choice; biological and learning influences on food choice; societal influences; food choices across the lifespan; and changing dietary behaviour. The contributors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice. This book will be of significant interest to those researching nutrition, dietetics and psychology.Table of ContentsPart I: Models of food choice 1: A Conceptual Model of the Food Choice Process over the Life Course, J Sobal, C A Bisogni, C M Devine and M Jastran, Cornell University, USA 2: The Integration of Biological, Social, Cultural, and Psychological Influences on Food Choice, P Rozin, University of Pennsylvania, USA 3: Social Psychological Models of Food Choice, M Conner, University of Leeds, UK and C J Armitage, University of Sheffield, UK Part II: Biological and learning influences on food choice 4: Biological Influences on Energy Intake, K Westerterp, Maastricht University, The Netherlands 5: Food Neophobia in Humans, P Pliner and S-J Salvy, University of Toronto at Mississauga, Canada 6: The Role of Learning in Development of Food Preference, M R Yeomans, University of Sussex, UK 7: Mood, emotions and food choice, E L Gibson, Roehampton University, UK 8: Food Cravings and Addictions, S Higgs, University of Birmingham, UK Part III: Societal influences on food choice 9: Marketing Parameters and their Influence on Consumer Food Choice, K G Grunert, Aarhus School of Business, Denmark 10: The Role of Context in Food Choice, Food Acceptance and Food Consumption, H L Meiselman, Natick Soldier Center, USA 11: The Impact of the Media on Food Choice, J Reilly, University of Glasgow, UK 12: The Impact of Advertising on Food Choice: the Social Context of Advertising, M Caraher, City University, UK and J Landon, National Heart Forum, UK Part IV: Food choices across the lifespan 13: Adolescents, Food Choice and Vegetarianism, K Trew, C Clark, G McCartney, Queens University Belfast, Ireland, J Barnett, University of Surrey, UK and O Muldoon, Queens University Belfast, Ireland 14: Intra-family Influences on Food Choice at Mid-life , J L Brown, Pennsylvania State University, USA 15: Food Choices in Later Life, M Lumbers and M Raats, University of Surrey, UK Part V: Changing dietary behaviour 16: The Impact of Optimistic Bias on Dietary Behaviour, V Scaife, S Miles, University of East Anglia, UK and P Harris, University of Sheffield, UK 17: Implementation Intentions: Strategic Automatisation of Food Choice, T L Webb, P Sheeran and C J Armitage, University of Sheffield, UK 18: The Use of the Stages of Change Model with Dietary Behaviours, R Shepherd, 19: What is a Healthy Diet Community? D Bowen, Fred Hutchinson Cancer Research Center, USA and T Hilliard 20: Eating Behaviour in Obesity, J Wardle, University College London, UK

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Book SynopsisHuman health issues relating to amino acids are extremely broad and include metabolic disorders of amino acid metabolism as well as their presence in food and use as supplements. This book covers the biochemistry of amino acid metabolism in the context of health and disease. It discusses their use as food supplements, in clinical therapy and nutritional support and focuses on major recent developments, highlighting new areas of research that will be needed to sustain further interest in the field.Table of ContentsPART I: ENZYMES AND METABOLISM 1: Glutamate Dehydrogenase 2: Aminotransferases 3: Arginase 4: Bypassing the Endothelial L-Arginine-Nitric-Oxide Pathway: Effects of Dietary Nitrite and Nitrate on Cardiovascular Function 5: Histidine Decarboxylase 6: Glutamate Decarboxylase 7: Glutaminase 8: D-Serine and Serine Racemase in Retina 9: Tryptophan Hydroxylase 10: Methionine Metabolism PART II: DYNAMICS 11: Amino Acid Transport Across Each Side of the Blood-Brain Barrier 12: Inter-Organ Fluxes of Amino Acids 13: Cellular Adaptation to Amino Acid Availability: Mechanisms Involved in the Regulation of Gene Expression PART III: NUTRITION 14: Endogenous Amino Acids at the Terminal Ileum of the Adult Human 15: Metabolic Availability of Amino Acids in Food Proteins: New Methodology 16: Amino Acid Requirements: Quantitative Estimates 17: Amino Acid Supplements and Muscular Performance 18: Amino Acids in Clinical and Nutritional Support: Glutamine in Duchenne Muscular Dystrophy 19: Adverse Effects 20: The Umami Taste of Glutamate PART IV: HEALTH 21: Homocysteine Status: Factors Affecting and Health Risks 22: Modified Amino Acid-Based Molecules: Accumulation and Health Implications 23: Phenylketonuria: Newborn Identification Through to Adulthood 24: Principles of Rapid Tryptophan Depletion and its use in Research on Neuropsychiatric Disorders 25: Excitatory Amino Acids in Neurological and Neurodegenerative Disorders 26: Efficacy of L-DOPA Therapy in Parkinson's Disease 27: Amino Acid Profiles for Diagnostic Applications PART V: CONCLUSIONS 28: Emergence of a New Momentum

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Book SynopsisThis book has been written to provide community nurses with basic and topical practical information on various aspects of nutrition, to help in the provision of comprehensive dietary advice and information. It discusses healthy eating and nutrition and includes an overview of the current healthy eating guidelines, dietary reference values and basic information on macronutrients, vitamins and minerals. It explains the role of the different nutrients and describes their relationship in promoting health and it outlines the differing needs and health concerns of various groups in the population, including pregnant women, infants, school children, adolescents and elderly people. The importance of nutrition in disease prevention is examined with a look at practical dietary advice for prevention and treatment of diet-related diseases.Table of ContentsIntroduction. A healthy diet. Nutrients and health. Nutrition through life: preconception; pregnancy; breastfeeding; weaning; pre-school children; primary school children; teenagers; women of child-bearing age; men; the menopause; ethnic minority groups; low-income groups; older people. Nutrition and the prevention/treatment of diseases. Issues in the media. Assessing the quality of nutritional information. References. Useful addresses.

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Book SynopsisThis handbook provides easily accessible information on the aetiology, assessment and management of nutritional disorders in children with neurodisability. Succinct review of current evidence and guidelines is used to inform best practice. Early chapters outline the normal anatomy and physiology of feeding before considering the assessment and management of disordered feeding, and impact on nutritional status. Subsequent chapters discuss nutritional assessment and management supported by clear illustration of anthropometry techniques. Further consideration of the consequences of under and over nutrition, and impact on bone health is included. Dedicated chapters on associated gastrointestinal problems, management of drooling and dental care consider related comorbidities commonly experienced by children with neurodisability. A dedicated chapter on the use of tube feeding considers specific nutritional requirements and psychological aspects of intervention. Clinical vignettes are used to illustrate key learning points throughout.Table of ContentsAuthor Appointments vii Foreword ix Preface xi 1 The Normal Development of Oral Motor Function: Anatomy and Physiology 1Morag J Andrew 2 ‘When Things Go Wrong’: Causes and Assessment of Oral Sensorimotor Dysfunction 7Diane Sellers 3 Oral Health and Sialorrhea 29Amy Hughes, Isabelle Chase and Laurie Glader 4 Gastrointestinal Problems in Children with Neurodisability: Causes, Symptoms and Management 47Ilse Broekaert 5 Consequences of Nutritional Impairment 69Jessie M Hulst 6 Assessment of Nutritional State: Growth, Anthropometry and Body Composition 87Jane Hardy and Hayley Kuter 7 Assessment of Nutritional State: Dietetic, Energy and Macronutrients 109Jacqueline L Walker and Kristie L Bell 8 Assessment of Nutritional State: Micronutrient Deficiencies and Bone Health 131Heidi H Kecskemethy and Steven J Bachrach 9 Feeding and Nutritional Management Strategies 149Kristie L Bell, Katherine A Benfer and Kelly A Weir 10 Enteral Tube Feeding: Practical and Ethical Considerations 169Peter B Sullivan Conclusion 183Guro L Andersen Index 187

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Book SynopsisThis book highlights the training in professional psychology programs that prepares students and psychologists to be effective leaders. The scientist-practitioner model promotes proficiency in both clinical and analytical skills that are important in leadership positions, though the translation of these skills into leadership roles is often neglected by psychologists. The first part of the book briefly reviews basic concepts related to management and demonstrates that the foundational and functional competencies acquired in professional psychology programs are readily transferable into these positions. Specific examples of psychological concepts that benefit leadership roles are also discussed. The latter part of the book examines the gaps and limitations of skills in training programs that are important in leadership positions and how concepts related to industrial/organizational psychology could fill these gaps. Two psychologists in leadership roles are profiled to illustrate the benefits of psychology training to leadership positions and ways in which limitations can be successfully addressed. A resource list related to leadership and management skills development is also provided to supplement the competencies already acquired in training.

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Book SynopsisIntroduction to General Medical Conditions explains the most common non-orthopedic maladies seen in the active population. The text is designed to be a reference tool for students and professionals who work with athletes or a physically active population. Each chapter covers a specific body part or system. Also discussed are preventative measures to avoid developing these conditions. Coaches, students in allied health professions, physical education teachers, parents, and athletes will benefit from reading this text. The first unit of the text gives an introduction to general medicine concepts. It starts by providing an introduction to clinical pathology, common medical procedures, the basics of pharmacology, and lastly, introduces common contagious illnesses.The second unit of the text discusses body systems and complications that may arise in each system. Common conditions and illnesses of the respiratory, cardiovascular, digestive, urinary, reproductive, neurological, and endocrine systems are introduced. Additionally, the second unit covers dermatological conditions and issues that may arise in the eyes or ears. Each illness and condition in the text provides the associated signs and symptoms, most common treatment plan and recommended preventative measures.

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Book SynopsisCurrently, with so many commercial food companies selling ready-to-eat foods for the busy professional, nutrition science may be pushed to the wayside. For most of us, guidance is essential. This book is about the more logical and better substantiated nutritional practices and juried literature around the world, and its impact on health and disease. The monograph is appropriate for use in a nutritional or an epidemiology course as well as for anyone who wants to better their own nutritional choices, their health, or lower their risk for certain diseases.

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Book SynopsisThe author relates his holistic view of human health within this text. Holistic health has existed for many years in China as well as India, two great Asian civilizations that continue to this day. There is advocacy for the ordinary person to take back control of their daily nutrition and their overall health. Since some of the practices of Big Agriculture and Big Foods seem to be in contradiction to personal health, people need updated guidelines to lead them out of the quagmire that is the food market. This book, the fourth in a mini-series, will be suitable for a nutritional or an epidemiology course, as well as for the general consumer, who desperately needs guidance, especially those of us in the industrialized western nations. Topics covered in the book chapters include Zika, the diseases spread by mosquitoes, smoking, and cancer, two natural plant foods that could be used as therapeutic medicine, and certain practices followed by restaurants that could negatively impact us.

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Book SynopsisThe author relates his holistic view of human health within this text. Holistic health has existed for many years in China as well as India, two great Asian civilizations that continue to this day. There is advocacy for the ordinary person to take back control of their daily nutrition and their overall health. Since some of the practices of manufacturing food companies seem to produce packaged foods which are not recommended by the World Health Organization, people need filtered knowledge and wisdom, to help them make informed decisions regarding the foods they are consuming. This book, the sixth in a mini-series, will be suitable for a nutritional or an epidemiology course, as well as for the general consumer, who desperately needs guidance, especially those of us in the big cities of western nations as well as developing countries. Topics covered in this include consumption of amaranth grains and greens, tofu and soy, well-cooked chicken, as well as topics involving drugs, cancer, and viral diseases.

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Book SynopsisElevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood. Clinical trials continue to support the notion that hyperhomocysteinemia is involved in the pathogenesis of oxidative stress and its associated impairment of cellular redox status. Antioxidants, phytochemicals, and bioactive agents are thought to be associated with the reduction of oxidative stress and reducing risk of chronic diseases, yet their role in preventing hyperhomocysteinemia-mediated oxidative stress has not been well covered in the literature. Nutritional Management and Metabolic Aspects and of Hyperhomocysteinemia comprehensively covers the nutritional-based intervention for combating hyperhomocysteinemia-mediated oxidative stress, metabolic regulation of homocysteine-dependent transulfuration and transmethylation pathways, and the identification of novel biomarkers for early diagnosis of hyperhomocysteinemia. The main goal of this text is to address the biochemical and nutritional aspects of hyperhomocysteinemia in relation to increasing risk of chronic diseases, providing insight into the etiology of hyperhomocysteinemia and covering new research on the effective reduction and management of hyperhomocysteinemia-associated chronic diseases. For researchers seeking a singular source for the understanding of the biochemical aspects and nutrition-based combat of hyperhomocysteinemia, its risk factors, preventive measures, and possible treatments currently available, this text provides all of the important needed information in up-to-date and comprehensive form. Table of ContentsProtein homocysteinylation and cytotoxicityGlutathione, betaine and primary prevention of hyperhomocysteinemiaB vitamins supplementation and hyperhomocysteinemia managementFunctional foods and hyperhomocysteinemiaMedicinal plants therapeutics action and hyperhomocysteinemiaHomocysteine-dependent transulfuration and transmethylation pathways Clinical aspects of hyperhomocysteinemia Genetic defects of enzymes and homocysteine homeostasis Hyperhomocysteinemia and oxidative stress Hyperhomocysteinemia and the pathogenesis of chronic diseases Novel biomarkers for hyperhomocysteinemia and oxidative stress Epigenetic effects of hyperhomocysteinemia

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Book SynopsisThis book discusses all aspects of non-pharmacologic approaches to primary and secondary CVD prevention. It highlights the strength of evidence for particular diet styles in CVD prevention, including plant-based diets, the Mediterranean diet, the DASH diet, and low-carbohydrate diets. Chapters present evidence and future directions for diet and nutrition in diseases related to CVD, such as dyslipidemia, cardiometabolic disease (pre-diabetes, the metabolic syndrome, type-2 diabetes mellitus), and obesity. Finally, the book reviews novel and emerging aspects of dietary intervention in CVD prevention, such as dietary approaches to inflammation and the role of the microbiome in CVD. Up-to-date, evidence-based, and clinically oriented, Prevention and Treatment of Cardiovascular Disease: Nutritional and Dietary Approaches is an essential resource for physicians, residents, fellows, and medical students in cardiology, clinical nutrition, family medicine, endocrinology, and lipidology.Table of ContentsPreface: Epidemiology and Basic Pathophysiology of Atherosclerosis and CVD Part I. General Considerations for Diet in Cardiovascular Health Chapter 1. Diet and Nutrition in the Prevention of Cardiovascular Disease: A Comprehensive Review of Current Evidence, Controversies, and Advice for the Practicing Clinician Authors: Michael Wilkinson (UCSD), Michael Garshick (NYU), Pam Taub (UCSD) Chapter 2. Role of Dietary Nutrition, Vitamins, and Nutrients in CV Health (Including Biomarkers of Nutrition Penny M. Kris-Etherton (Penn State) Chapter 3. The Mediterranean Diet Emilio Ros (PREDIMED (Hospital Clínic de Barcelona, Servicio de Endocrinología y Nutrición)) Chapter 4. Dietary Approach to Hypertension, Dietary Sodium, and the DASH Diet for CV Health Frank Sacks (Harvard: Chair of the Design Committee of the DASH study, Chair of the Steering Committee for the DASH-Sodium trial) Chapter 5. Diet Trends: Ketogenic Diet, Low-carb Diets, Paleo Diet James O’Keefe Jr (St Luke’s Mid America Heart Institute) Chapter 6. Overview of Plant-based Diets Caldwell Esselstyn (Cleveland Clinic) Chapter 7. Low-fat Diet Styles, Including the Ornish and Pritikin Diets Hannah Lo (UCSD) and Dean Ornish (UCSF) Chapter 8. Plant-based Oils Anne Goldberg (Wash U in St. Louis) Part II. Diet Considerations for Obesity and Cardiometabolic Disease Chapter 9. Dietary Strategies to Promote Weight Loss, Including Caloric Restriction as a Dietary Strategy, Bariatric Surgery, Adiposopathy and Dietary Strategies to Promote Loss of Visceral and Ectopic Fat Jose Aleman (NYU) and Holly Lofton (NYU) Chapter 10. Intermittent Fasting for CV Health Michael Wilkinson (UCSD) and Elizabeth Epstein (UCSD) Chapter 11. Optimal Diet for Metabolic Syndrome to Prevent Progression to Diabetes Larry Sperling (Emory) Chapter 12. Optimal Diet for Diabetes Ira Goldberg (NYU) (Alternate) Amit Majithia (UCSD) Chapter 13. Dietary Approaches to Inflammation Michael Garshick (NYU) with Nehal Mehta (NIH) or Paul Ridker (Brigham and Women’s Hospital) Part III. Dietary Considerations for Common Lipid Disorders Chapter 14. Dietary Approaches to Lowering LDL-C Michael Davidson (U Chicago) and Lane Benes (U Chicago) Chapter 15. Dietary Approaches to Lowering Triglycerides Howard Weintraub (NYU) Part IV. Additional Topics for Diet and Nutrition in Cardiovascular Disease Chapter 16. E-health and the Use of Mobile Devices and Smartphone Apps to Promote Heart-healthy Diets Jonathan Dodson (NYU) Chapter 17. Role of the Microbiome in CV Disease Stanley Hazen (Cleveland Clinic) Chapter 18. Dietary Considerations in CV Diseases: CHF Chapter 19. Dietary Considerations in CV Diseases: Arrhythmia Chapter 20. Dietary Considerations in the Elderly and Cardiovascular Health

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Book SynopsisThis fully updated and expanded third edition is a reference guide on nutrition and its clinical implications for health and disease through the life-cycle. The book endeavors to address the needs of those who would most benefit from up-to-date information on recent advances in the field of nutrition. Written by experts in the field, chapters cover a diverse range of nutritional areas that present a succinct overview of recent thinking and discoveries that have the greatest capacity to aid physicians and other healthcare professionals in improving the nutritional health of their clients. The text is divided into eight parts. Part one and two address the nutrient requirements and special nutrition-related issues for people across all stages of the lifespan—from pregnancy and infancy through the adolescent years to the older adult years. Part three summarizes the role of nutrition in the prevention and management of chronic conditions frequently seen in clinical practice, including obesity, diabetes, bone disorders, coronary heart disease, hypertension, and cancer. Part four describes different dietary patterns (the Mediterranean diet, the DASH diet, the vegetarian diet, and the ketogenic diet). Part five describes nutrition challenges specific to surgery and several different acute diseases and disorders (gastrointestinal disorders, food allergy and intolerance, diseases of the liver and pancreas, kidney disease, eating disorders, bariatric surgery, sarcopenia, and drug interactions with food). Part six looks at different aspects of the diet (coffee, tea, dietary fat, dietary sugars, energy drinks, alcohol, dietary fiber, vitamins, minerals, and the gut microbiome). Part seven examines a range of factors that influence dietary health decisions (creating nutritional behavior change, methods for assessing nutritional status, Dietary Reference Intakes, an overview of the diet and food guides, food labels, and sources of nutrients). Finally, part eight looks at dietary supplements (including the problem of dishonest marketing) and false and misleading information in the area of nutrition. The growing nutritional impact of COVID-19 is discussed throughout the book where appropriate.Nutrition Guide for Physicians and Related Healthcare Professions Third Edition serves as a comprehensive guide that is organized by age/lifespan, nutrition therapy in relation to chronic disease and COVID, diet and its role in prevention, dietary requirements and recommendations, and influencing health decisions for the patient. It is a valuable resource of practical and easy-to-access information on nutrition for physicians, nurses, pharmacists, and others in their daily practice.Table of ContentsPart I: Introduction.- Why Nutrition Matters in Clinical Practice.- Part II: Nutrition Consideration Across the Lifespan.- Pregnancy: Preparation for the Next Generation.- Infants: Transition from Breast to Bottle to Solids.- Young Children: Preparing for the Future.- Nutrition in Adolescence.- Nutritional Challenges of Girls and Woman.- Healthy Aging: Nutrition Concepts for Older Adults.- Dietary Considerations for Postmenopausal Women.- Dietary Influence on Cognitive Function in the Elderly.- Part III: Nutrition for the Prevention and Management of Chronic Diseases.- Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents.- Obesity: Understanding and Achieving a Healthy Weight.- Nutrition Therapy for the Treatment of Type 1 Diabetes.- Nutrition Therapy for Prevention and Treatment of Type 2 Diabetes.- Osteoporosis and Bone Health: Sound Suggestions for Stronger Bones.- Coronary Heart Diseasee: Nutritional Interventions for Prevention and Therapy.- Dietary Influence on Blood Pressure.- Diet, Physical Activity, and Cancer Prevention.- Nutritional Prevention of Irritable Bowel and Gastrointestinal Disorders.- Part IV: Nutritional Requirements Following Surgery and Acute Disease.- Dietary Considerations During Chemotherapy.- Role or Nutrition in Understanding Common Gastrointestinal Disorders.- Food Allergy and Intolerance: Diagnosis and Nutritional Management.- Nutrition in Patients with Diseases of the Liver and Pancreas.- Medical Nutrition Therapy for Kidney-Related Disorders.- Eating Disorders: Disorders of Under and Over Nutrition.- Nutritional Considerations for the Treatment of Depression.- Nutritional Considerations Following Bariatric Surgery.- Nutrition for Sarcopenia Prevention.- Drug Interactions with Food and Beverages.- Part V: Food and Nutrient Health Effects.- Coffee Consumption and its Impact on Health.- Health Effects of Tea Consumption.- Dietary Fat: the Good, the Bad, and the Ugly.- Dietary Sugar Intake: Is There a Best Recommendation.- Dietary Recommendations for Juices and Soft Drinks.- Sports Beverages for Optimizing Physical Performance.- Energy Drinks and Human Healthy.- What is the Best for the Patient: Abstinence or Moderate Alcohol Consumption?.- Dietary Fiber: All Fibers are not Alike.- Vitamins: The Essentials.- Mineral Nutrients: From Macro to Ultra Trace.- Nutritional Influence on the Gut Microbiome.- Part IV: Influencing Dietary Health Decisions.- Guidelines for Nutrition Screening, Assessment, and Referrals in the Clinical Setting.- Nutritional Status: An Overview of Methods for Assessment.- Food Synergy, Nutritional Science to Food Guides.- Dietary Supplements: Navigating a Minefield.- A Plague of False and Misleading Information.- Dietary Reference Intakes: Cutting Through the Confusion.- Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff.- Part VII: Conclusions.- What Needs to Change for Nutritional Health to Improve?.- Appendix A: Aids to Calculations.

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Book SynopsisFood and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc Table of ContentsChapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources Abhay Prakash Mishra, Neeti Srivastav, Anita Singh, Manisha Nigam, Raffaele Pezzani, Chukwuebuka Egbuna, Chukwuemelie Zedech Uche and Johra Khan abhaypharmachemhnbgu@gmail.com Chapter 2: Potato Peels as a Source of Nutraceutics Barbara Sawicka, Dominika Skiba, and Piotr Barbaś barbara.sawicka@up.lublin.pl Chapter 3: Red Beet Pomace as a Source of Nutraceuticals Muhammad Afzaal, Farhan Saeed, Aftab Ahmed, Muhammad Armghan Khalid, Fakhar Islam, Ali Ikram, Muzamal Hussain, Faisal Fareed, Waqas Anjum muhammadafzaal@gcuf.edu.pk Chapter 4: Mango Peels as a Source of Nutraceuticals Intan Soraya Che Sulaiman, Azham Mohamad and Isharudin Md. Isa chesoraya007@yahoo.com Chapter 5: Apple Pomace as a Source of Nutraceuticals Shahira M. Ezzat, Maha Salama, Dina El Kersh, Mohamed Salem shahira.ezzat@pharma.cu.edu.eg Chapter 6: Olive Pomace as a Source of Nutraceuticals Selma Hamimed and Abdelwaheb Chatti alma.hamimed@fsb.rnu.tn Chapter 7: Orange Peel as a Source of Nutraceuticals Anum Nazir, Nizwa Itrat, Aleena Shahid, Zain Mushtaq, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna, Babatunde Oluwafemi Adetuyi, Johra Khan, Chukwuemelie Zedech Uche, Pere-Ebi Yabrade Toloyai Anum.Nazir@tuf.edu.pk Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals O.C.U. Adumanya oadumanya@gmail.com Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals Pass Chidiebere Chijindu passchijindu@gmail.com Chapter 10: Pawpaw Peels as a Source of Nutraceuticals Odoh Uchenna Estella, Chukwuma Micheal Onyegbunam, Chukwuebuka Egbuna, Theodora Mba, Peculiar Feenna Onyekere uchenna.odoh@unn.edu.ng Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction Dairon Iglesias Guevara, Claudia Chávez Hernández, Sirley González Laime, Ariel Martínez García, Juan Abreu Payrol japayrol@gmail.com Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals Chinaza Godswill Awuchi awuchichinaza@gmail.com Chapter 13: Corn Byproducts as a Source of Nutraceuticals Santwana Palai and Shyam Sundar Kesh palaisantwana@gmail.com Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals Daniel Okwudili Nnamani, Pascal Chukwuemeka Aleke and Peculiar Feenna Onyekere peculiar.onyekere@unn.edu.ng Chapter 15: Rice Husk as a Source of Nutraceuticals Kirankumar Shivasharanappa, Jayashree V. Hanchinalmath, Sooraj Shivakumar, Sonal Kudva, Sathwik C. Jain, Manoj Girish, D. G. W. M. H. M. M. Wijekoon, Rhishika Dutta, T. Pramod, Sharangouda J. Patil kkwanegaon@gmail.com Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals Neelma Munir, Maria Hasnain, Maria Hanif, Surajudeen Abiola Abdulrahman, Chukwuebuka Egbuna neelma.munir@yahoo.com Chapter 17: Banana Peel as a Source of Nutraceuticals Babatunde Oluwafemi Adetuyi, Adebanke E. Ogundipe, Olubanke Olujoke Ogunlana, Chukwuebuka Egbuna, Odoh Uchenna Estella, Abhay Prakash Mishra, Muhammad Akram, Raghu Ram Achar badetuyi@gmail.com

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Book SynopsisThis 2nd book provides fundamental concepts and recent applications of biotechnological methods, such as genetic selection, breeding methods and genetic engineering tools. Biotechnology has remarkably improved the productivity of livestock by increasing the reproduction efficiency and decreasing the generation time. The chapters detail the mechanisms of methods for animal reproduction and breeding methods. This book focus on the impact of minerals, steroids metabolic stress, nutritional stress and anti-nutritional factors on the livestock reproduction.Table of ContentsPreface1. Impact of sex steroids on the stress response and welfare in female farm ruminantsAline Freitas-de-Melo and Rodolfo Ungerfeld2. Insights from proteomics in kidney disease diagnosis and various in vitro and in vivo experimental modelsVikram Patial, Garima Dadhich, and Rajiv Kumar3. Generation of gene edited pigsS. Navarro-Serna, C. Piñeiro-Silva, R Romar, J. Parrington, and J Gadea4. Dietary anti-nutritional factors and their roles in livestock nutritionSalma H. Abu Hafsa, Ayman A. Hassan, Mona M.MY. Elghandour, Alberto Barbabosa-Pliego, Miguel Mellado, and Abdelfattah Z.M. Salem5. Genetic engineering tools and techniques in livestock productionRanjitha H.B., Madhu Ramesh, Subhasmita Behera, Dhanesh ValiyaValappil, Suresh H. Basagoudanavar, and Anjum Sherasiya6. Mineral Ions in Regulation of Hypothalamic-Pituitary-Ovarian Axis Mustafa Hassan Jan, Harpreet Singh, and Shikha Kapil7. Molecular Insights of Compromised Female Reproduction in Ruminants under Metabolic and Nutritional StressS. Nandi, S. K Tripathi, PSP Gupta, and S. MondalIndex

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Book SynopsisCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. Table of ContentsChapter 1 Introduction1.1 Introduction 1.2 Stages of Development of Coconut Fruit 1.3 Harvesting and Handling of Coconut Fruit Chapter 2.Global Scenario of Coconut and Coconut Water 2.1 Global Market for Coconut Water Concentrate 2.2 Global Market for Packaged Coconut Water 2.3 Global Market for Organic Coconut Water 2.4 Coconut Water to Reduce Sugar in Fruit Juices 2.5 Country-wise Trend in Coconut Water Use Brazil United States of America Europe The United Kingdom France Spain Germany Italy The Netherlands Chapter 3 Tender Coconut Varieties 3.1 The Philippines 3.1.1 Makapuno Coconut 3.2 Thailand 3.2.1 The Aromatic Coconut 3.2.2 Nam Hom Coconut 3.2.3 Kelapa Pandan Wangi 3.3 Sri Lanka 3.3.1 The King Coconut 3.4 Indonesia 3.4.1 Wulung Coconut 3.4.2 Kebumen Entog Dwarf Coconut 3.5 India 3.5.1 Gangabondam Green Dwarf 3.5.2 Chowghat Orange Dwarf 3.5.3 Chowghat Green Dwarf 3.5.4 Kalparaksha 3.6 Malaysia 3.6.1 Malayan Dwarf Coconuts 3.7. Vietnam 3.7.1 Sap Coconut 3.8 Other Special Varieties/Preparations 3.8.1 Curd Coconut (CC) 3.8.2 Burnt Fruit/Roasted Coconut 3.8.3 Coconut in Bali Chapter 4 Composition, Properties and Reactions of Coconut Water 4.1 Composition 4.1.1 Amino Acids 4.1.2 Antimicrobial Peptides 4.1.3 Aromatic Compounds 4.1.4 Carbohydrates 4.1.5 Enzymes 4.1.6 Fat 4.1.7 Ketones 4.1.8 Electrolytes 4.1.9 Fluoride 4.1.10 Phytohormones Auxin Cytokinins 4.1.11 Polyphenols 4.1.12 Proteins 4.1.13 Sugars 4.1.14 Vitamins 4.1.15 Sulfites 4.1.16 Total Soluble Solids (TSS) 4.2 Properties and Reactions of Coconut Water 4.2.1 Flavour 4.2.2 Rancidity 4.2.3 Turbidity 4.2.4 Appearance/Colour 4.2.5 pH and acidity pH Acidity 4.2.6 Nucleic Acids, RNA 4.2.7 Instrumental Methods of Analysis Chapter 5 Processing of Coconut Water 5.1 Thermal Processing of Coconut Water 5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating 5.1.3 Pressure-Assisted Thermal Processing of Coconut Water 5.1.4 Spray Drying of Coconut Water 5.1.5 German Technology for Coconut Water Concentrate 5.1.6 Ultra-High Temperature Processing 5.1.7 Pasteurization of Coconut Water 5.2 Non-thermal Methods of Processing 5.2.1 Membrane Techniques in Coconut Water Processing 5.2.2 High Pressure Processing 5.2.3 Plasma Processing or Cold Plasma Processing 5.2.4 High Voltage Atmospheric Pressure Cold Plasma 5.2.5 Ultra Violet Irradiation 5.2.6 Ultrasound Processing 5.2.7 Ozonation 5.2.8 Pulsed Electric Field (Electroporation) 5.2.9 Pulsed Light Treatment 5.2.10 High Pressure Carbon Dioxide Processing 5.3 Other methods of Processing 5.3.1 Freeze Drying of Coconut Water 5.3.2 Hurdle Technology 5.3.3 Reverse Osmosis Processing 5.3.4 Carbonation of Coconut Water 5.3.5 Cold Sterilisation of Coconut Water 5.3.6 High Current Impulse Generator Treatment 5.3.7 Irradiation 5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology) 5.4 Minimal Processing of Tender Coconuts 5.5 Machineries used in Coconut Water 5.5.1 Tender nut Punch cum Splitter 5.5.2 Tender nut Trimming Machines 5.5.3 Cut Opening of Coconuts 5.5.4 De-husking Machines for Mature nuts 5.6 Thermophysical Properties of Coconut Water in Relation to Processing Chapter 6 Packing, Storage and Transport of Coconut Water 6.1 Packaging/ Bottling of Coconut Water 6.2 Packaged Tender Coconut Water 6.3 Storing of Fruits for Tender Coconut Water 6.3.1 Storing Coconut Fruits 6.3.2 Storage of Coconut Water 6.3.2.1 Storage of Tender Coconut Water 6.3.2.2 Storage of Mature Coconut Water 6.3.2.3 Storage Temperature of Coconut Water 6.3.3 Use of Additives and Shelf- life 6.3.3.1 Ascorbic Acid (Vitamin C) 6.3.3.2 Sodium Metabisulphite (SMB) 6.3.3.3 Nisin 6.3.3.4 Other Additives 6.3.4 Pink Discolouration of Coconut Water 6.4 Transporting Coconut Water 6.5 Trading of Tender Coconut Water Chapter 7 Standards of Coconut Water 7.1 The Codex Alimentarius Standard 7.2 Guyana National Bureau of Standards 7.3 European Fruit Juice Association 7.4 Jamaican Standard 7.5 Indian Standard 7.6 Philippine National Standard (PNS) 7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water 7.8 Thai Standard Chapter 8 Value addition in Coconut Water 8.1 Value added Products from Coconut Water 8.1.1 Coconut Water Beverages 8.1.2 Blended Beverages 8.1.3 Coconut Water as Rehydration Drink 8.1.4 Coconut Water as Sports Drink 8.1.5 Use of Coconut Water in Plant Biotechnology 8.1.6 Use of Coconut Water in Animal Biotechnology 8.1.7 Use of Powdered Coconut Water 8.1.8 Use of Coconut Water as a Biocatalyst 8.1.9 Coconut Water and Bio Products 8.1.10 Nata de coco from Mature Coconut Water 8.1.10.1 Properties of Nata de coco 8.1.10.2 Preparation Nata de coco 8.1.10.3 Drying of Nata de coco 8.1.10.4 Uses of Nata de coco a. Use in food b. Non-food uses c. Use in health aspects d. Use in Mask Preparation 8.1.11 Coconut Water Vinegar 8.1.11.1 Preparation of Coconut Vinegar 8.1.11.2 Quality Aspects 8.1.11.3 Uses of Coconut Water Vinegar 8.1.11.4 Health Benefits of Coconut Water Vinegar 8.1.11.5 Standards of Coconut Water Vinegar A. Sri Lanka Standard for Coconut Water Vinegar B. Philippine Food and Drug Administration recommended the Standard for Vinegar 8.1.11.6 Chinese Patent and Coconut Water Vinegar 8.2 Innovative Valued Added Products of Coconut Water 8.2.1 Coconut Lassi (Tender Coconut Beverage) 8.2.2 Coconut Honey (MCW Concentrate) 8.2.3 Coconut Spread from MCW Concentrate 8.2.4 Coconut Soufflé 8.2.5 Coconut Water Concentrate Powder 8.2.6 Freeze-Concentrated CW 8.2.7 Coconut Water Yoghurt 8.2.8 Coconut Sugar 8.2.9 Coconut Wine 8.2.10 Exopolysaccharides 8.2.11 Docosahexaenoic Acid 8.2.12 Probiotics and Coconut Water 8.2.13 Coconut Water Kefir 8.2.14 Coconut Water and Gama- Aminobutyric Acid 8.2.15 Microencapsulation of Coconut Water 8.2.16 Succinic Acid 8.2.17 Bacterial Cellulose 8.2.18 Carbon Dots 8.2.19 Mannosylerythritol Lipids 8.2.20 Dihydropyrimidinone 8.2.21 Coconut Water and Nanotechnology 8.2.22 Coconut Water and Protein Foods 8.2.23 Endophytic Bacteria 8.2.24 Protein 8.2.25 Coconut Water Solids 8.2.26 As Anti-corrosion 8.2.27 Coconut Water Coating 8.2.28 Snow Ball Tender Nut Chapter 9 Health Benefits of Coconut Water 9.1 Diabetes and Coconut Water 9.2 Glycemic Index of Coconut Sugar 9.3 Cardioprotective Activity of Coconut Water 9.4 Alzheimer's Disease 9.5 Coconut Water and Antioxidant 9.6 Anti-microbial Property of Coconut Water 9.7 Anticancer Effect of Coconut Water 9.8 Anti-inflammatory Effect of Coconut Water 9.9 Antidepressant Effect of Coconut Water 9.10 Blood Pressure and Coconut Water 9.11 Antihypertensive Effect of Coconut Water 9.12 Hepatoprotective Effect of Coconut Water 9.13 Coconut Water for treating Glaucoma and Cataract 9.14 Renal Protective Activity of Coconut Water 9.15 Osteoporosis and Coconut Water 9.16 Coconut Water and Reproductive Functions 9.17 Diarrhea and Coconut Water 9.18 Drug Toxicity and Coconut Water 9.19 Nicotine Toxicity and Coconut Water 9.20 Skin Care and Coconut Water 9.21 Coconut Water and Heavy Metal Toxicity Management a. Lead (Pb) b. Cadmium (Cd) c. Mercury (Hg) 9.22 Hyperprolactinemia and Coconut Water 9.23 Hypoglycemic Effect of Coconut Water 9.24 Wound Healing and Coconut Water 9.25 Hypovolemic Shock and Coconut Water 9.26 Sickle Cell Disease and Coconut Water 9.27 Peritoneal Lavage and Coconut Water 9.28 Intra Venous use of Coconut Water 9.29 Hypokalemia, Hyperkalemia and Coconut Water Hypokalemia Hyperkalemia 9.30 Management of Cholera using Coconut Water 9.31 Dengue Fever and Coconut Water 9.32 Coconut Water in Dental Care 9.33 Other Health Benefits of Coconut Water Alcohol treatment Antiulcer Heat stress Haemostasis Coconut Water and Hemoglobin Chapter 10 Contamination and Adulteration of Coconut Water 10.1 Contamination of Coconut Water 10.1.1 Microbial Contamination 10.1.2 Heavy Metal Contamination 10.1.3 Contamination by Pesticides 10.2 Adulteration of Coconut Water 11 Patents Granted on Coconut Water 11.1 Coconut Water11.2 Nata de coco11.3 Coconut Water Vinegar11.4 Machineries in Coconut Water Industry 12 Coconut Water- The Way Forward Index References

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Book SynopsisUnderstanding the causes of anemia is critical to inform appropriate strategies to prevent and treat anemia, particularly to reduce the risk of anemia and the burden of disease. The strength of this book lies in its cross-disciplinary nature. This publication summarizes the current state of evidence on the multifactorial causes of anemia, with a specific focus on nutritional anemia. The chapter authors are leading experts in nutrition and global health. The introductory chapters provide an overview of the global burden of anemia prevalence, the economic implications and functional consequences of anemia, and the significance of these factors to guide policy and programs. Subsequent chapters provide current evidence on iron and other micronutrient metabolism and homeostasis in regards to anemia, the multifactorial contributors to anemia (e.g. infection and genetics), and the interactions between nutrients that may contribute to anemia. The summarizing chapters detail program and policy approaches to treat, prevent and reduce anemia in the global context. Nutritional Anemia is a comprehensive resource for those involved in global health and nutrition policy, strategy, programming, or research, and serves as a guide for how government, NGO, and international agencies can effectively treat, prevent and reduce anemia globally.Table of ContentsWorldwide Prevalence and Progress in Anemia Reduction.- The Economics of Addressing Nutritional Anemia.- Iron Biology: Metabolism and Homeostasis.- Laboratory Methods for Measurement of Anemia and Iron Status.- Interpretation of Biomarkers and Diagnosis of Nutritional Status.- Anemia and Iron Deficiency in Disease.- Nutritional Anemia in Special Population Groups (children, elderly, pregnancy/lactation, vegetarians).- Sources of Iron Intake: Diet, Supplemental, Environmental.- Bioavailability: Inhibitors and Enhancers of Iron Absorption.- Food Fortification with Iron: Policy and Considerations.- Genetic Hemoglobinopathies and their Contribution to Anemia.- Role of B-vitamins in Nutritional Anemia.- Oxidative Stress and Vitamin E in Anemia.- Vitamin D and Hepcidin in Nutritional Anemia.- Infection and Inflammation in the Etiology and Assessment of Iron Deficiency of Anemia.- Iron Infection and the Immune System.- Anemia in Sever Undernutrition (malnutrition).- Interactions between Iron and other Minerals in the Etiology of Anemia.- Iron and the Gut Microbiota.- An Overview of the Functional Significance of Iron Deficiency (Cognitive, Behavioral).- Designing Effective Programs for Anemia Prevention, Treatment, and Reduction.- Market-based Approaches for Anemia Prevention, Treatment, and Reduction.- Safety of Interventions to Reduce Nutritional Anemia.- Novel Approaches to Iron Supplementation.- Food-based Approaches to Combating Iron Deficiency.- Conclusions and Research Agenda.

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Book SynopsisThis third edition brings together the latest in research and clinical practice of the expanding field of pediatric neurogastroenterology. In addition to a comprehensive review of the current state of the art, many chapters have been significant revised and updated, covering the latest discoveries of the delicate and detailed mechanisms of the neuroenteric system as well as relationships of the latter with microbiota and metabolites produced by resident intestinal bacteria. The book also covers rapidly-changing techniques to assess clinical problems, along with international diagnostic criteria and recommendations and guidelines for clinical management. The content is supported by ample figures, photographs and selected video segments.Remaining the gold standard text in this up-and-coming field, Pediatric Neurogastroenterology 3e is dedicated to reporting the most accurate and recent knowledge available. Written by international experts in the field, the book is a comprehensive and up-to-date theoretical review and practical guide to pediatric gastrointestinal motility and functional disorders to pediatricians, pediatric gastroenterologists and all professionals involved in the treatment of children with such disorders.Table of ContentsI. Physiology and Development of Enteric Neuromuscular System and Gastrointestinal Motility Introduction to Gut Motility and Sensitivity Development of the Enteric Neuromuscular System Development of Gut Motility Visceral Sensitivity Chronic Pain in Neurogastroenterology The Microbiome in Neurogastroenterology Integration of Biomedical and Psychosocial Issues in Pediatric Disorders of Gut Brain Interaction II. Motility and Sensory Testing Assessment of Oropharyngeal Function pH monitoring and Impedance Esophageal Manometry Antroduodenal Manometry Colonic Manometry Anorectal Manometry Esophageal Functional Luminal Imaging Probe Barostat and Other Sensitivity Tests Radionuclide Gastrointestinal Transit Tests Electrogastrography, Breath Tests, Ultrasonography, Transit Tests, Wireless Motility Capsule and Cine-MRI Autonomic Nervous System Testing III. Disorders of Digestive Motility Pathology of Enteric Neuromuscular Disorders Allergy and Neurogastroenterology Disorders of Deglutition in Infants and Children: Etiology and Management Esophageal Achalasia Other Esophageal Motility Disorders Gastric Motor Disorders Pediatric Chronic Intestinal Pseudo-Obstruction Hirschsprung Disease Motility Problems in Developmental Disorders Gastrointestinal Disturbances in Autism Spectrum Disorder IV. Motility Disorders after Surgery and Developmental Anomalies of the Enteric Neuromuscular System Secondary to Anatomical Malformations Esophageal Atresia Anorectal Malformations Motility Changes after Small Bowel and Colonic Surgery Gastric function after Fundoplication V. Disorders of the Gut Brain Interactions Rome Criteria for Disorders of Gut-Brain Interaction (DGBI) Infant Regurgitation and Pediatric Gastroesophageal Reflux Disease Esophageal Functional Disorders Functional Gastrointestinal Disorders in Infants and Toddlers Abdominal Pain-Related Functional Gastrointestinal Disorder and Disorders of Brain-Gut Interactions Cyclic Vomiting Syndrome, Abdominal Migraine and Chronic Nausea Aerophagia Rumination Syndrome Functional Constipation in Children Fecal incontinence in Children VI. Treatments Drugs Acting on the Gut: Prokinetics, Antispasmodics, Laxatives Drugs Acting on the Brain Electrical Stimulation of the GI Tract Hypnotherapy in Functional Gastrointestinal Disorders Cognitive Behavioral Therapy for Disorder of Brain Gut Interaction Complementary and Alternative Treatments for Functional Gastrointestinal Disorders Cellular-Based Therapies for Paediatric GI Motility Disorders Surgery in Motility Disorders Gut Dysmotility and Transplantation: Long-Term Outcomes with New Insights into Surgical Integration and Allograft Motility Disorders

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Book Synopsis The dependency on animal biotechnology in livestock industries has been increased in the recent past. The livestock production research has witnessed remarkable developments on biotechnological methods to produce the elite animal breeds. The global animal food requirement has been steadily increasing, and animal production needs to be increased as per the global needs. This book covers various aspects of animal biotechnology such as, reproductive biotechnologies in sheep and goats, oogenesis and folliculogenesis and ovarian disorders. This book focusses the discussion on proteomics and metabolomics, and separate chapters were dedicated to discuss these topics. The proteomics studies of animal viruses were discussed in this book, and this would be helpful to understand animal viral pathogenesis. The applications of metabolomics in livestock were discussed with focus on data analysis, identification of unknown compounds. The purpose of this book is to provide the recent research trends, and convert all this information to usable guide to professionals, researchers and students who are working the research area of animal biotechnology. Table of Contents

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Book SynopsisChapter 1. Alternative Origins for Omega-3 Fatty Acids in the Diet.- Chapter 2. Artificial Intelligence (AI) in Omega-3 Fatty Acids.- Chapter 3. Beneficial Effect of Long-Chain Omega-3 Fatty Acids in Psoriasis.- Chapter 4. DHA-Rich Algae Oil Is a Safe and Effective Vegetarian Source of Omega-3.- Chapter 5. Effects of Omega-3 Fatty Acids in Myocardial Infarction.- Chapter 6. Effects of Omega-3 fatty acids on metabolic syndrome and fatty liver disease.- Chapter 7. Emulsions of Omega-3 Fatty Acids for Better Bioavailability and Beneficial Health Effects.- Chapter 8. Engineering long chain Omega-3 fatty acids pathway in oleaginous microbes and oilseeds.- Chapter 9. Fish Oil Fatty Acids for Aging Disorders.- Chapter 10. Flax Bio-village Concept.- Chapter 11. Fortification of Food with Omega-3 Fatty Acids.- Chapter 12. Gender Considerations and Omega-3 Fatty Acid Intake.- Chapter 13. Importance of Polyunsaturated Fatty Acids from Marine Algae.- Chapter 14. Importance of Omega 3 fatty acids in Infants food formulations.- Chapter 15. Influence of Omega-3 fatty acids on energy metabolism and bone turnover.- Chapter 16.Interactions Between Omega-3 Fatty Acids and Iron.- Chapter 17. Linseed as a Functional Food for the Management of Obesity.- Chapter 18. Linseed Varietal Development in India and Approaches for Development of Genotypes with High and Low Linolenic Acid.- Chapter 19. Maternal Long-chain Polyunsaturated Fatty Acids and Pregnancy Outcome.- Chapter 20. Modulation of Immune Response by Omega-3 in Health and Disease.- Chapter 21. Microalgae as a sustainable and economic source of omega-3 fatty acids.- Chapter 22. Natural fortification of food products with omega 3 fatty acids.- Chapter 23. Omega-3 Egg.- Chapter 24. Omega-3 Fatty Acids and Alzheimer's Disease.- Chapter 25. Omega-3 Fatty Acids and Diabetic Complications.- Chapter 26. Omega-3 Fatty Acids and Mitochondrial Functions.- Chapter 27. Omega-3 Fatty Acids in Cancer: Insight into the Mechanism of Actions in Preclinical Cancer Models.- Chapter 28. Omega-3 Fatty Acids in Inflammatory Diseases.- Chapter 29. Omega-3 Milk.- Chapter 30. Omega-3 Polyunsaturated Fatty Acids and Hyperlipidaemias.- Chapter 31. Pharmacokinetics and Safety Profile of Omega-3 Polyunsaturated Fatty Acids.- Chapter 32. Phytopharmacology of Chia Seed Oil: A Rich source of Omega-3 fatty acids.- Chapter 33. Prevention of Oxidative Stress by Omega-3 Fatty Acids in the Brain.- Chapter 34. Role of Antioxidants in Human Health.- Chapter 35. Role of Omega-3 Fatty Acids for Eye Health.- Chapter 36. Role of Omega-3 Fatty Acids in Cardiovascular Disorders.- Chapter 37. Role of Omega-3 fatty acid in Type 2 Diabetes- A Clinical Perspective.- Chapter 38. Role of n-3 (Omega-3) Polyunsaturated Fatty Acids in Postpartum Depression: Mechanisms and Implications for Prevention and Treatment.- Chapter 39. World Market of Omega-3 Fatty Acids.- Chapter 40. Therapeutic implications of Omega-3 fatty acids in CNS-neurodegenerative diseases: Reappraise the pre-clinical and clinical findings.- Chapter 41. Omega-3 polyunsaturated fatty acids attenuate oxidative stress-induced DNA damage.- Chapter 42. Phyto-resources of omega-3-fatty acids and their role in immunomodulation.

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Book SynopsisTreat allergies naturally Written by a leading practitioner of the groundbreaking F.X. Mayr cure, which equates allergic reactions with poor digestive health and accumulated toxins, this new book discusses how this innovative approach can be applied to allergy treatment. This compact book is filled with numerous clinical examples and practical tips on improving treatment outcomes, and covers everything from the fundamental principles of allergy to the role of the digestive system. The full spectrum of the Mayr program is explored, including descriptions of water-tea fasting, milk-bread roll diets, patient training and education, practical tips for individual allergy symptoms such as migraine headaches and rheumatic complaints, and more! Here is the modern approach to treating allergic medicine using groundbreaking FX Mayr guidelines. Anyone interested in treating asthma and allergies naturally - pediatricians, general practitioners, internists, allergists, pulmonologists, and alternative medicine practitioners - will want this landmark text in their library.Table of ContentsIntroduction What's an Allergy? Digestion and Allergies Lymph System and Allergies F.X. Mayr Diagnostics Recognizing Allergies/Intolerance Allergy Therapy Opportunities Basic Principles of Modern Mayr Medicine Practical Tips for Allergy Treatment Conclusions for Everyday Life from the Ideas of Modern Mayr Medicine? Appendix

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Book SynopsisConcise, practical, and designed for quick reference. With obesity and diabetes assuming alarming epidemic proportions, diet and nutrition are in the spotlight more than ever before. It has never been more important for health care professionals to be well informed, not only about the latest developments, but also about the scientific facts. The Pocket Atlas of Nutrition is an accessible guide to all aspects of nutrition, from basic chemistry to the most recent dietary guidelines. Includes: More than 150 easy-to-understand, full-color plates A comprehensive list of nutrients, including for each its composition, effect, function, occurrence and daily requirements, as well as recommended intake An extensive listing of all vitamins, minerals, trace elements as well as non-nutritive substances with their function and interaction Accessible discussions of special diets as well as nutritional recommendations for various medical conditions and throughout the life course, e.g. for pregnant women or athletes Up-to-date coverage of food-related diseases, including BSE, genetically modified foods, food quality, food allergies, and functional foods We are bombarded by new information and claims about nutrition every day. The Pocket Atlas of Nutrition -- concise, practical, and designed for quick reference -- is an ideal basic guide for professionals and interested lay readers alike.Trade Review...A basic guide providing concise, practical and easy to use information on some core areas of nutrition, and intended for quick reference. It certainly is very useful as such a guide. The book is structured in a very clear and easy to use way. The left of each double page contains the text, while on the right color plates illustrate the topic. This structure follows a similar one throughout the Thieme series of pocket guides and...it has been a well-established standard feature of these guides. The color plates are generally excellent and in many cases do not only serve as illustrative material, but summarize complex issues in a simple and didactically useful way. The book certainly achieves the goal to provide basic facts relevant in the field. The crucial advantage lies in this selectivity of topics and in an excellent didactic presentation of the material. I am certain that the book will be of particular interest as such a quick reference for researchers and practitioners, but it also will be of interest to students... Thus, it will also be crucial for informing a broader public about some of the core problems of all our societies, but most notably the ones with a diet which less and less relies on local and traditional knowledge, but instead more and more on ready made (convenience) food.--Journal of Ethnopharmacology "This book lives up to its name as a compact and thorough source of information on nutrition. The information is essentially presented in a 'dictionary' format although, unlike most dictionaries, it contains charts and color diagrams on every right-hand page, relating directly to the entries on the opposite page. The material is set out in a logical manner, making information easy to find without having to refer to the index. ...Delivers invaluable information."--Complementary MedicineTable of ContentsIntroduction Body Composition Energy Metabolism Food Intake Nutrient Uptake The Nutrients Carbohydrates Lipids Protein Fat-Soluble Vitamins Water-Soluble Vitamins Vitamin Interactions Minerals and Trace Elements Other Nutrients, Additives, and Contaminants Nonnutritive Nutrients Food Quality Applied and Medical Nutrition Nutritional Guidelines Nutrition in Specific Life Stages Selected Issues in Food Safety Medical Nutrition Appendix

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Book SynopsisNow in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to information: begins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book, but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms Table of Contents1 Fruits and Vegetables 2 Cruciferous Vegetables 3 Legumes 4 Nuts 5 Whole Grains 6 Coffee 7 Tea 8 Carotenoids 9 Chlorophyll and Chlorophyllin 10 Curcumin 11 Flavonoids 12 Soy Isoflavones 13 Isothiocyanates 14 Indole-3-Carbinol 15 Lignans 16 Fiber 17 Organosulfur Compounds from Garlic 18 Phytosterols 19 Resveratrol 20 Essentail Fatty Acids (Omega-3 and Omega-6) 21 Choline 22 Coenzyme Q10 23 L-Carnitine 24 Lipoic Acid Appendix 1 Glycemic Index and Glycemic Load Appendix 2 Quick Reference to Diseases Appendix 3 Drug Interactions Appendix 4 Nutrient Interactions Appendix 5 Quick Reference to Foods Rich in Phytochemicals or Other Dietary Factors Appendix 6 Glossary

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